Tuna and Cannelini Salad

By • April 27, 2015 0 Comments

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Tuna and Cannelini Salad

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


Serves 4

  • 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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