We're totally hooked on this Tuna-White Bean Salad with sun-dried herby tomatoes, fresh Italian parsley, creamy white beans, tangy red onions, olive oil-packed tuna, and a zippy vinaigrette!
Course Dinner, lunch, Salad
Keyword Tuna White Bean Salad
Prep Time 20minutes
Total Time 20minutes
Servings 4servings (on bread; 2 from the bowl)
2tablespoons (27g)extra virgin olive oil
2tablespoons (28g)mayonnaise(we love Hellman's/Best Foods)
1tablespoon (15g)red wine vinegar
1tablespoon (16g)fresh lemon juice + 1/4 teaspoon lemon zest
1 and 1/2teaspoon EACH:Dijon mustard (10g) & honey (15g)
1clovegarlic,minced (~1 teaspoon)
Fine sea salt & cracked pepper
1can (15.5 oz)cannellini (white) beans, rinsed and drained
2cans (5 oz.; 142g EACH)tuna (preferably packed in olive oil),drained
1/3cup (15g)finely chopped flat-leaf Italian parsley
1/3cup (48g)diced red onion
1/3cup (55g)coarsely chopped sun-dried tomatoes (packed in herbs)
Forserving: toasted plain bagels or sourdough bread, lettuce wraps, or enjoy as is!
DRESSING: Add all the dressing ingredients to a Mason jar. Season to taste with salt and pepper (I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper). Seal the jar and shake vigorously to combine. Refrigerate while preparing the salad. Shake again before pouring over the salad.
PREP: Finely chop the parsley, dice the red onion, and coarsely chop the tomatoes. All measurements that are indicated are taken AFTER ingredients are chopped.
SALAD: Drain and rinse the beans. Thoroughly drain the tuna. Add both to a bowl with the parsley, red onion, and sun-dried tomatoes. Drizzle dressing on the salad and gently stir to combine. Taste and add additional seasoning if desired.
SERVE: Enjoy as is, in lettuce wraps, on toasted bagel or bread, or in lettuce cups. Best enjoyed the same day it's made (this doesn't store very well).
Nutritional information does not include any bread or bagel that may be used.