Dinner salad with tuna, white beans and salad toppings makes easy work for a healthy, summery light eating with the bulk of the salad made early in the day.
Tuscan Tuna and White Bean Salad
By Sue Lau | Palatable Pastime
My recipe of the day is for an Italian Tuscan style tuna salad with white cannellini beans made as a healthy dinner salad, posted in collaboration with other bloggers as part of National Salad Month.
Quite simple to make, it is composed of fish with a marinated bean salad in which the dressing from the bean salad also acts as the dressing for the salad itself. Adding in a few extra vegetables rounds it out for a quick and easy supper if you marinate ahead, and you won’t have to worry about making an extra salad dressing.
It is perfect for warm weather eating since you don’t have to heat the house up by turning on the stove or oven. Of course, if you wanted to, you could also grill some fresh tuna and brush the fish as it cooks with a little of the dressing or a bit of olive oil.
National Salad Month
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- Italian Chopped Salad by Kate’s Recipe Box
- Austrian Potato Salad by Karen’s Kitchen Stories
- Jarred Salad Matrix by Culinary Adventures with Camilla
- Greek Village Salad by A Day in the Life on the Farm
- Spring Salad with Herb Garden Dressing by Our Good Life
- Tuscan Tuna and White Bean Salad by Palatable Pastime
- Fennel Barley Chickpea Salad by Cindy’s Recipes and Writings
- Broccoli Salad by Creative Southern Home
- Fried Chicken Salad by The Beard and The Baker
- Fennel & Tomato Italian Vinaigrette Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
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Tuscan Tuna and White Bean Salad
Ingredients
- 8 ounces mixed salad greens
- 12 ounce can solid white tuna packed in oil drained
- 15 ounces can cannellini beans rinsed and drained
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic paste
- 1 tablespoon basil pesto
- 3 tablespoons grated Parmesan cheese
- 1/4 cup roasted red bell peppers chopped
- 1 tablespoon chopped fresh Italian parsley
Other toppings as desired:
- sliced red onion
- pitted black olives
- diced tomatoes
- pepperoncini
- shredded Parmesan cheese
Instructions
- Rinse and drain beans and marinate in vinegar, oil, salt, pepper, garlic paste, pesto, parsley and grated Parmesan cheese for several hours or overnight.
- Break tuna into chunks.
- Place tuna, drained beans and other toppings on lettuce, using extra bean marinade to serve as a salad dressing.
Notes
A perfect main course salad..
I’m a total sucker for white beans, especially on salads!