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Author Notes: This is a classic tuna and white bean salad, which despite its pantry-raid simplicity, is elegant enough for a guest-worthy luncheon served on top butter lettuce. However, it's also satisfying scooped up with crackers while working at your desk.
I have the last of the Meyer Lemons my husband brought back from our California house, so I squeezed one lemon into the salad along with a handful of roughly chopped parsley to brighten and freshen up the flavors. The zingy lemon zest makes a pretty garnish though if you don't have Meyer Lemons on hand, go light on the zest and garnish with parsley stems.
My preferred brands for both tuna and white beans are the Whole Foods Everyday line. When I'm not close to a Whole Foods, however, Starkist Albacore packed in water and Progresso white beans do just fine.
In the gloomy gray of mid-winter Wyoming, this salad tastes just a little like the promise of summer. —Joohee
Serves 2 as a main course for lunch
5 or 6 ounce can tuna
14 or 15 ounce cane cannellini beans
small handful fresh parsley, roughly chopped
quarter of a small red onion, thinly sliced
tablespoons olive oil
- In a mixing bowl, break up the tuna into small chunks.
- Drain and rinse the beans. Add those to the bowl.
- Add the red onion and parsley.
- Zest the lemon first and put the zest aside. Then, cut the lemon and squeeze both halves into the bowl.
- Combine lemon juice and olive oil are mixed in. Garnish with zest.
- This recipe was entered in the contest for Your Best Canned Fish Recipe