Sardinian Cannellini Bean and Tuna Salad
Dive into the heart of the Mediterranean with this refreshing Sardinian Cannellini Bean and Tuna Salad. A perfect blend of hearty beans, flaky tuna, and vibrant herbs, this salad is a symphony of textures and flavors that will transport you to the sun-drenched shores of Sardinia. It's a simple, nutritious meal that's ideal for a quick lunch or a light dinner.
Equipment
- Can opener
- Colander
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoons
- Salad servers or tongs
Ingredients
- 2 cans cannellini beans 14 oz each / 400g each, drained and rinsed
- 1 can tuna in olive oil 5 oz / 142g, drained and flaked
- 1 small red onion 4 oz / 113g, thinly sliced
- 2 stalks celery 3 oz / 85g, finely chopped
- 1/4 cup fresh flat-leaf parsley 0.6 oz / 17g, chopped
- 10 cherry tomatoes 5 oz / 142g, halved
- 3 tablespoons extra-virgin olive oil
- 1 lemon Juice of, 2 tablespoons / 30 ml
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients: drain and rinse the cannellini beans, flake the tuna, thinly slice the red onion, chop the celery and parsley, and halve the cherry tomatoes.
- In a large mixing bowl, combine the cannellini beans, flaked tuna, sliced red onion, chopped celery, and cherry tomatoes.
- Add the chopped parsley to the bowl, providing a fresh, herby lift to the salad.
- Drizzle the extra-virgin olive oil and squeeze the fresh lemon juice over the salad mixture. The lemon juice will add a bright acidity that balances the richness of the olive oil and tuna.
- Season the salad with salt and pepper to your taste. Toss all the ingredients gently until everything is well coated with the dressing and evenly distributed.
- Allow the salad to sit for 5 minutes before serving. This resting time lets the flavors meld together, enhancing the overall taste of the dish.
- Serve the salad in individual bowls or as part of a mezze platter, garnished with additional parsley if desired.
Notes
For the best flavor, use high-quality tuna in olive oil, as it's more tender and flavorful than tuna in water.
This salad can be made ahead and refrigerated for up to 2 days, making it a perfect make-ahead meal for busy days.
For a gluten-free option, ensure all canned products are certified gluten-free.
To make this dish vegan, omit the tuna or replace it with a plant-based alternative such as marinated tempeh or chickpeas.