White Bean and Tuna Salad with Hard Boiled Eggs and Dukkah

May  1, 2016
Photo by Linda Xiao
Author Notes

This is a super-quick throw-together that's elegant, rustic, and very tasty served with warm country bread and olive oil. The first time I had this was in Barcelona, 25 years ago. I have been making it ever since, and my only addition are the hard-boiled eggs for more oomph. The contrast of soft eggs, crunchy onions, salty tuna, and sweet beans is addictive. —olive

Test Kitchen Notes

This recipe was both easy to prepare as well as beautiful. It was delicious on it’s own, however I added some lemon zest for freshness and flaky sea salt to finish. I loved it so much, I made it a second time using sherry vinegar in place of the lemon juice. This increased the complexity of the salad’s flavors and enhanced the nuttiness of the dukkah. I would describe it as a Spanish play on a Niçoise salad. Paired with grilled country bread and olive oil, it made for a perfect dinner. —Christa Chialtas Gault

  • Prep time 25 minutes
  • Serves 2
  • 1 can rinsed white beans, cannellini or Northern
  • 1 can tuna of your choice, drained; hold some oil back for the dressing if you like
  • 1 small red onion, finely sliced into half moons
  • 2 hard-boiled eggs, sliced in half
  • 1 splash extra-virgin olive oil
  • 1/2 lemon, juiced
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 handful chopped parsley and/or scallions
  • 3 dashes dukkah, a mixture of sesame seeds, ground cumin, caraway seeds, red chilis, and black pepper. This is my own mix; buy store-bought if you prefer.
In This Recipe
  1. Place white beans and forked, flaked tuna on a platter. Strew over red onions. Season with glugs of extra-virgin olive oil, lemon juice, salt, and pepper. Add freshly chopped parsley and scallions. Place eggs on top, season with dukkah, and drizzle with more olive oil. Serve with warm toasted country bread.

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