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Italian tuna salad with beans recipe

Italian tuna salad with beans recipe

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  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Tuna salad

A quick salad made from tuna, red onion and cannellini beans. It's filling so perfect for taking to the office.

London, England, UK

4 people made this

IngredientsServes: 4

  • 1 (185g) tuna in oil
  • 1 (400g) tin cannellini beans, drained
  • 1/4 red onion, finely chopped
  • 2 tablespoons freshly chopped parsley
  • 80ml extra virgin olive oil
  • 1/2 lemon, juiced
  • 1/2 teaspoon salt, or to taste

MethodPrep:10min ›Ready in:10min

  1. Drain tuna and place in a large salad bowl. Add beans, red onion and chopped parsley.
  2. Whisk oil, lemon juice and salt in a mug. Pour over the tuna and bean mixture; toss to coat.

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Reviews & ratingsAverage global rating:(3)

Linguine with Italian Tuna and White Beans

Be a bean counter! The new USDA guidelines recommend having 1 1/2 cups of legumes weekly for their protein, fiber, iron and more. This hearty, lightly tangy dish gets you a third of the way to your goal.

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Post-Workout Power Meal: Italian Tuna Salad

How often have you tried to pull a decent meal together from whatever’s leftover in your fridge? Sometimes we make it work because A. We’re hungry B. There’s a weird sense of pride that comes with skipping delivery and getting dinner done for, oh . More cash left for gas/dates/pay-per-view.

The fact is, just because your stash of groceries is pitifully low doesn’t mean that you have to subsist on PB&J, leftover white rice and/or a flavorless orange chilling the the back of your fridge. You can still create an incredible, healthy—and even guest-worthy—meals from items that you may already have lying around. It this case, we’re talking canned tuna, jarred olives and capers, onions, potatoes, olive oil and vinegar.

This recipe, a spin on Italian Tuna Salad created by Fornelletto’s executive chef Stephen Kalt, requires a few things that you might have to pick up fresh (tomatoes, green beans and endive) but if you’re really feeling creative, substitute in whever you’ve got lying around. Far be it from us to rob you of the joy of “making it work” with the best your fridge and pantry have to offer.

  • 1 can solid white tuna in olive oil or water
  • 6 cherry tomatoes
  • 4 endive spears
  • small handful of green beans
  • 2 small red bliss potatoes or other similar potato
  • 2 Tbsp. small black olives, such as Nicoise, taggiascha, or calamata
  • 1 boiled egg, peeled and quartered
  • 1 small red onion, peeled and sliced
  • 3 oz. virgin olive oil (or pure)
  • 2 oz. sherry, red wine, or other vinegar
  • 1 Tbsp. capers, optional
  • 1/4 tsp. salt
  • fresh pepper to taste

Cook the green beans in salted boiling water for 5 minutes and remove from the water with a slotted spoon. Cool them by holding them under cool running water (this is known as “blanching”). Cook the potatoes in the same water for 20 minutes or until tender, but not falling apart. Rinse with cold water and cut into quarters. Open the can of tune and drain. Place the tuna in a large mixing bowl and separate with a fork. Add the potatoes to the bowl. Cut the endive spears in 8 pieces (each the long way) and place in the bowl. Cut the cherry tomatoes in half and add to the bowl. Add the olives, green beans and egg quarters to the bowl. Add some of the sliced onion to the bowl to taste. Add oil and vinegar, salt and pepper and toss gently. Serve two equal portions on a plate or in a large bowl.

Stephen Kalt is the executive chef at Fornelletto at the Borgata Hotel, Casino & Spa in Atlantic City, NJ. In 2004, he was tapped to be Executive Chef of Wynn Las Vegas restaurant, Corsa Cucina where he received acclaim for his Mediterranean-inflected modern Italian menu. Prior to opening his celebrated restaurant at Wynn, he garnered national recognition as the co-creator and chef of the celebrated Mediterranean restaurant Spartina in New York City. During its reign, Spartina was named “Top 5 Neighborhood Restaurants in New York” by Food & Wine magazine and earned two stars from the New York Times.

Check out more recipes from Chef Stephen:

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

5-Ingredient Italian-Style Tuna Salad

In Italy, tuna fish salad doesn't get smothered with mayo and sprinkled with an afterthought of celery flecks. Instead, Italians dress meaty olive-oil packed tuna with lemon juice and zest and toss it with ingredients like creamy cannellini beans, juicy tomatoes and chunky pieces of crispy celery ribs and slightly bitter celery leaves.

If you don't mind splurging, look for imported oil–packed tuna from Italy or Spain that's sold in jars. It's twice the price but astonishingly delicious—especially here, as the tuna takes center stage.

Recipe: Italian Marrow Beans with Tuna

Italian and Spanish cooks make variations of this dish, which at its base consists of beans, tuna, and oil. This is a dish where you can’t skimp on any of the ingredients. Look for Italian, Spanish, or Portuguese tuna packed in olive oil.

Add a small baguette and you have a great portable lunch. You could serve a green salad as well.

Italian Marrow Beans with Tuna
Serves 4

One 5-ounce can best-quality, olive oil–packed tuna, drained slightly
1/2 medium sweet onion, very thinly sliced
1 celery stalk, cut in half lengthwise and then on the diagonal into 1/4-inch-thick slices
1/3 cup chopped fresh flat-leaf parsley
2 1/2 cups well-drained, cooked marrow beans, warmed slightly
3 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
Salt and freshly ground pepper

Place the tuna in a salad bowl and break it up slightly with a fork. Add the onion, celery, parsley, and beans. Drizzle with the olive oil and vinegar. Season with salt and pepper and toss well. Taste and adjust the seasonings. Serve at room temperature within 2 hours.

Substitution Note: Runner cannellini or any other mild white bean will work here. Another option is flageolet.

(Image and recipe, including headnotes, reprinted from Heirloom Beans with permission of Chronicle Books)

Faith is the Editor-in-Chief of Kitchn. She leads Kitchn's fabulous editorial team to dream up everything you see here every day. She has helped shape Kitchn since its very earliest days and has written over 10,000 posts herself. Faith is also the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband and two small, ice cream-obsessed daughters.

Recipe of Award-winning Tuna, Peach and Beans Salad

Tuna, Peach and Beans Salad. Budget Canned Tuna Tuna Salad White Bean. Simple tuna and white bean salad, a classic combination and so easy to make! Some items that you will almost always find well stocked in our pantry are canned beans (white beans, garbanzo, kidney) and canned.

After a few hours in the fridge, this Italian salad is ready. The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna. The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent.

Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, tuna, peach and beans salad. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Tuna, Peach and Beans Salad is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Tuna, Peach and Beans Salad is something which I’ve loved my entire life. They’re fine and they look wonderful.

Budget Canned Tuna Tuna Salad White Bean. Simple tuna and white bean salad, a classic combination and so easy to make! Some items that you will almost always find well stocked in our pantry are canned beans (white beans, garbanzo, kidney) and canned.

To begin with this particular recipe, we have to first prepare a few components. You can have tuna, peach and beans salad using 8 ingredients and 1 steps. Here is how you can achieve it.

The ingredients needed to make Tuna, Peach and Beans Salad:

Today I eat tuna salad, peach salad. Put the tuna with its oil, the beans, onion, capers, watercress, olive oil, vinegar, salt, and pepper in a large bowl. Directions: Put spinach on plate and top with tuna, celery and peaches. Thin mayonnaise with a little water, milk or juice from peaches and drizzle over the salad.

Steps to make Tuna, Peach and Beans Salad:

Tinned tuna is low-fat and high-protein, as well as cost efficient and green beans give this salad a satisfying crunch. Tuna salad starts with a blend of two main ingredients: tuna and mayonnaise. The tuna used is usually pre-cooked, canned, and packaged in water or oil. Pickles, celery, relish, and onion are foremost among the ingredients that are often added. It's not every day that a salad wakes me from a dead sleep.

So that’s going to wrap it up with this special food tuna, peach and beans salad recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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This has become a go-to! Easy and delicious.

I don't even like seafood, but I loved this recipe. I made it as-is and served it with italian bread. I thought it was a little heavy on the oil especially because it is packed in oil, but that is easy to change per preference. My husband who is very picky and looked at it with a frown also ended up loving it. I wouldn't change a thing.

Pretty darn good. I would go easier next time with the fresh sage, as a little goes a long way. I also used Whole Foods albacore tuna in water, but drizzled a really good olive oil on it. I served it on a bed of arugula with tomatoes. Makes a nice light lunch. Next time, I'll try cilantro, because it's more "summer-y".

Very good and simple. I subbed navy beans as I was out of cannellini. Just took a bite and had to log on to say how good this is! Since there are so few ingredients, it is imperative that you use the best you can, as other reviewers have noted. I'm going back for more!

Love this dish! I added celery and served the bean/tuna combo with arugula (made extra dressing for the salad) and parmesan on the side. THE TRICK IS THE TUNA!! Use only good Italian tuna in olive oil- it makes this recipe sing!

This was a good recipe. I made a few slight changes: used tuna in water vs. oil, skipped the sage, added fresh cilantro and fresh lemon juice.

Very popular at a weekend lunch. Used the best tuna I could get. Also followed another reviewer's advice and added cilantro instead of parsely.

This is a yummy summertime staple using the highest quality ingredients.

I made this for a luncheon today and received good reviews. I used Italian Tuna (Tonno) in olive oil and added no additional oil. I also used two cans of tuna to a can of beans and substituted fresh lemon juice for the vinegar. I added a little cilantro as well. Very good.

This recipe is great, but it's all about the quality of ingredients: Make sure to use high quality tuna and very good olive oil. Also, some good substitutions: Try scallions instead of onions lemon instead of vinegar.

This is really nice summer salad recipe. I added a stalk of celery which provided a good crunchy texture in the salad. Also, I used a mix of fresh thyme, oregano, and sage so the salad wasn't overpowered by the herbs.

I was looking for an easy recipe to use some of the sage in my garden, and this was perfect. I used Progresso tuna in olive oil (didn't need to add add'l oil). It was quick and delicious and the herbs added such flavor and freshness. I will make this often.

What a great summer dish. I find it's even better on the second day, after the flavors have had some time to settle into one another.

Sage is a bit too much for delicate tuna - Iɽ cut it down or completely out. Thyme instead? It was tasty. I toasted a baguette and made a sandwich out of it.

You can't make this with tuna packed in water and then rate the recipe. It MUST be made with italian tuna packed in olive oil - it's a completely different flavor and not "bland" at all.

I added alot of salt/pepper and lemon juice, and this salad was fantastic. I tossed in a handful of toasted pine nuts the next day, and it was even better. I would definitely make this dish a day or at least a few hours ahead!

Only okay, very not special, and no matter how much I drained the beans, was still watery. Use freshly soaked beans perhaps? Not sure how to make it any better

I couldn't believe how simple and good this was! I didn't use the oil from the tuna, subsituted lemon juice and a dash of balsamic vinegar for the red wine vinegar, and added a minced garlic clove and some red pepper flakes (because this was crying out for them). Divine! And relatively healthy. The sage is key, I wouldn't bother making this if I didn't have any.

I did make this salad with the sage and parsley and it was wonderful! Even if you don't have the parsley, the sage is a really tasty addition to the beans. I served it on a bed of romaine for a little crunch-- yum!

Very good! Wouldn't serve it to guests but am planning on making it again this week to take for my lunch! I used flaked white tuna in water and didn't have parsley or sage and it was great (did add a little salt to the dressing). Try it, you'll like it! And it is a healthy choice.

I recommend that cooks follow the recipe exactly: it is a delicious, simple recipe with hearty, satisfying results. It is so easy to make, it's hard to imagine the results, but it is simply perfect just the way it is. This is a terrific low-fat salad that can stand as a meal - take it to the office for lunch: Jam-packed with protein. I love it!

I made this for a cooking store and improvised. I did not have the parsely or sage, so used some seasoning, oregano, and some chili oil. Also, used tuna packed in water and served it over a bed of romaine. Topped it all off with grated Pecorino Romano cheese. Every single person needed the recipe. This one is a keeper - added red hot chili peppers too!

Very simple with delicious results, even with variations. I used tuna packed in water and olive oil and it was still great.

Tuna itself is an excellent source of protein but due to mayonnaise packing loads of calories, it can quickly turn from &ldquogood for you&rdquo to &ldquoproceed with caution&rdquo.

So replacing the fattening mayo with a zesty vinaigrette only made sense!

Mayo free dressing recipe

To create a stellar dressing for my healthy tuna salad recipe I turned to Italians. I&rsquove seen a tuna and white bean salad dressed with a simple oil and vinegar dressing in Italy and I decided to start there.

My vinaigrette is a mix of anchovies, garlic, capers, red wine vinegar and extra virgin olive oil. I used the same olive oil my tuna was packed in for more flavour.

Next I turned to crunchy, vibrant seasonal vegetables. What is a salad without vegetables, right?

This summer I&rsquove re-discovered radishes. If you look through my recent salads you will see them pop up quite frequently! There are so many varieties that all bring subtle differences in taste.

My latest find is the watermelon radish. It&rsquos that giant hot pink radish at the top of the photo. How stunning is it! Its sharp taste and an incredible crunch add so much character to my healthy tuna salad.

Ingredient Options

The variations are limitless but, since I was inspired by the Italians, I went with cannellini beans, sliced red onions and capers served on lettuce leaves.

Then I looked at my tuna salad again and added avocado because avocado is life. Okay, drama aside avocado adds the creaminess we lost from replacing mayonnaise with a vinaigrette.

What tuna is best for a salad?

My only piece of advice is to use the best canned/jarred tuna you can afford because it truly impacts the taste. I like to use albacore tuna packed in extra virgin olive oil.

This way you get both tuna and the olive oil for your salad and it&rsquos so delicious!

If after everything you are still unconvinced about this healthy tuna salad recipe, I hope you can try other healthy salads with similar Mediterranean flavours!

If you do decide to make my healthy tuna salad recipe, tag @vikalinka in your Instagram snaps so I could see them!

Italian Bean and Tuna Salad

This Mediterranean salad offers three types of beans, cherry tomatoes, cucumber, bell pepper, thinly sliced red onion and tuna tossed in a basil vinaigrette and served on a bed of lettuce leaves.

Recipe Ingredients:

Basil Vinaigrette:
3 tablespoons olive oil
1/2 cup tarragon wine vinegar
3 to 4 tablespoons finely chopped fresh, or 1 to 1 1/2 teaspoons dried basil leaves
3 tablespoons fat-free plain yogurt
1 to 1 1/2 tablespoons lemon juice
3/4 teaspoon granulated sugar
1 1/2 tablespoons water
1 to 2 cloves garlic

Bean and Tuna Salad:
1 (15-ounce) can baby lima beans, rinsed, drained
1 (15-ounce) can dark red kidney beans, rinsed, drained
1 (15-ounce) can Great Northern beans, rinsed, drained
8 cherry tomatoes, cut into fourths
1/2 small cucumber, cut lengthwise into halves, seeded, sliced
1/3 cup chopped green or red pepper
1/4 cup thinly sliced red onion
2 tuna steaks (about 16 ounces), broiled or grilled, or 1 can (12 1/4 ounces) white tuna in water, drained, flaked into 1-inch pieces
Lettuce leaves
Basil or parsley sprigs

Cooking Directions:

  1. For Basil Vinaigrette: Mix all ingredients refrigerate until serving time. Mix before using. Makes about 2/3 cup
  2. Bean and Tuna Salad: Combine beans, tomatoes, cucumber, pepper, and onion in large bowl add Basil Vinaigrette and toss. Refrigerate mixture at least 4 hours for flavors to blend, stirring mixture occasionally.
  3. Add tuna to mixture 1 to 2 hours before serving time.
  4. Spoon salad onto lettuce-lined plate garnish with basil.

Tip: Bean salad can be made and refrigerated 1 day in advance add tuna as directed above.

White Bean and Tuna Salad

Serve this Fast and Easy Italian Classic as a Main Dish or a Side

We have some warm days ahead of us before autumn rolls in, so we’re still in the mood for lighter fare. Nothing tastes better — or is quicker to prepare — than a refreshing bean salad.

Pairing white (cannellini) beans with tuna is a classic of Italian home cooking. In the United States, the closest corollary would probably be tuna salad made with mayonnaise.

White bean and tuna salad makes a pleasing main course when you want something light for dinner or lunch. It also works as a hefty side dish.

Best of all, it requires only pantry staples. In fact, you probably have the ingredients on hand already. So you could make it — and be eating it — in under ten minutes.

Recipe: White Bean and Tuna Salad

Open almost any comprehensive Italian cookbook and you’ll find a recipe for this dish. But you really don’t need a recipe: It’s just cooked white beans and canned tuna mixed with basic salad dressing (olive oil, wine vinegar, an aromatic like onion, and seasoning). You can easily alter quantities and ingredients to suit your taste.

The best discussion of this salad that I’ve seen in a cookbook is in Marcella Hazan’s Essentials of Classic Italian Cooking. My recipe is similar to hers — though her recipe wasn’t the inspiration for mine (I first saw this dish in a now-forgotten magazine article years ago).

This recipe serves 2 as a light main course or 4 as a side dish. You can easily scale it up to feed more people. Leftovers will keep for a few days in an airtight container in the refrigerator.

  • 1 15-ounce can white beans, rinsed and drained (cannellini are ideal otherwise, use any white bean like great northern)
  • 1 can tuna, preferably oil-packed (cans of tuna are a miserly 5 ounces these days, so use two cans if you want a salad that is tuna-heavy)
  1. Open the can of white beans, rinse, and drain. Place in a medium mixing bowl.
  2. Open tuna. If oil-packed, just dump it into the bowl with the beans. If water-packed, drain first.
  3. Peel the onion and cut into ¼-inch dice, or slice thinly. If you find the flavor of onions too strong, use a mild red or Vidalia onion (also see notes for taming the “bite” of onions). Add to bowl.
  4. Wash, dry, and mince parsley. Add to bowl.
  5. Repeat with the fresh herb, if you are using one.
  6. Mix well, taking care to flake the tuna and distribute it evenly throughout the mixture.
  7. Add extra virgin olive oil to taste (usually about ¼ cup for me). Mix well.
  8. Add red (or white) wine vinegar to taste (about 1 tablespoon usually works). Mix well.
  9. Season with salt and freshly ground pepper to taste. Mix well.
  10. Serve immediately, or refrigerate in an airtight container and serve later.

  • Any good-quality canned white beans will work in this recipe. Cannellini are traditional, but others work well too. If you have cooked dried beans on hand, you can substitute those.
  • I often double this recipe. When I do, I usually increase the tuna to 3 cans (I like tuna).
  • Oil-packed tuna has the best flavor and it’s what I recommend. Just add the oil from the can to your salad — no need to drain since you’ll be adding more olive oil anyway.
  • You can substitute canned salmon for tuna.
  • In my experience, any onion works well in this salad. Some people object to onions that have an assertive flavor, however. You can reduce the “bite” by soaking your diced or sliced onions in cold water for 30 minutes, then draining them before using.
  • Marcella Hazan takes this a step further. After the onion has been soaking for a few minutes, she suggests squeezing it in your hand for a couple of seconds, releasing, then squeezing again (repeating another 5 or 6 times). Then change the water and repeat the squeezing. Change the water again, then let the onions soak for up to 30 minutes total. The repeated squeezing and soaking helps eliminate much of the acid in the onion, which is what causes the “bite.” I haven’t tried this technique, but I’d trust Hazan on this if you find onions problematic in a salad.
  • For an interesting variation on this basic recipe, try adding some extra ingredients. Pitted olives (preferably black), diced red pepper, and diced tomato are all tasty additions. How much to use? I suggest ½ to 1 cup, but adjust to suit your taste.
  • Tomatoes are in season right now and their flavor complements this dish well. If you don’t want to add them directly to the salad (I usually don’t), serve them with along it. A side of tomatoes turns this dish into a complete meal.

Those Shrinking Food Packages

I remember as a child hearing adults complain that products just weren’t “like they used to be.”

“What old fogeys,” I always thought smugly. “They can’t handle change.”

Over the years, I’ve seen a lot of food packages get smaller. Recipes in older cookbooks often call for 32-ounce cans of tomatoes and 16-ounce cans of beans. I’ve watched those tomatoes shrink to 28 ounces and beans to 15 or 14 ounces (sometimes less). Candy bars have shriveled to half their former size. Five-pound sacks of sugar have mysteriously dwindled to 4. I’ve always adapted.

But the incredible shrinking tuna cans really annoy me! For years, the standard size for canned tuna was 7 ounces. Then 6 (or so) ounces, and now suddenly it’s 5 ounces.

Food companies don’t seem to care that they’re messing up their customers’ recipes. And of course they’re charging more for less.