Tuna and Cannelini Salad

April 27, 2015
3 Ratings
  • Serves 4
Author Notes

I saw a recipe similar to this one in the NYT ages ago and have adapted it over the years until it looks like this -- I'm not really sure just how much it's changed from the original. I just know it's my favorite use for good Italian canned tuna. —Kayb

What You'll Need
  • 1 can good quality Italian tuna in olive oil, drained and oil reserved
  • 1 can cannelini beans, drained and rinsed
  • 1/4 cup Kalamata or other good olives (green or ripe), chopped
  • 2 tablespoons capers, rinsed and drained, roughly chopped
  • 1/4 cup roasted red sweet peppers, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh oregano or basil, minced
  • 2 hardboiled eggs, halved
  • 2 ripe tomatoes, sliced
  1. Gently stir together the tuna, beans, olives, capers and peppers to combine.
  2. Add enough olive oil to the reserved oil from tuna to make 1/4 cup. Whisk with lemon juice. Pour over tuna and vegetables, and toss gently.
  3. Top with minced oregano or basil. Serve immediately over tomato slices, garnished with a half a hardboiled egg.

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I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!

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