Warm Bean & Tuna Salad Recipe
Italian Tinned Tuna with Cannellini & Borlotti Beans
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Dressing
Method
Prepare the Salad
- 1
Drain and Rinse Beans
Open the cans of cannellini and borlotti beans. Drain the liquid and rinse the beans under cold water to remove excess salt and preservatives.
- 2
Prepare Tuna
Open the can of tuna and drain the excess olive oil. Flake the tuna into large chunks and set aside.
- 3
Chop Vegetables
Halve the cherry tomatoes and thinly slice the red onion. Chop the fresh parsley roughly.
- 4
Combine Ingredients
In a large mixing bowl, combine the drained cannellini beans, drained borlotti beans, flaked tuna, halved cherry tomatoes, sliced red onion, and chopped parsley. Gently toss to mix.
Prepare the Dressing
- 5
Make the Dressing
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until well combined.
- 6
Dress the Salad
Pour the dressing over the salad mixture in the large bowl. Gently toss to ensure all ingredients are coated with the dressing.
Serve
- 7
Warm the Salad (Optional)
If you prefer a warm salad, transfer the salad mixture to a skillet and heat over medium-low heat for about 5 minutes, stirring gently until warmed through.
- 8
