Ingredients
Equipment
Method
- Drain the cannellini beans and tuna really well to avoid a watery salad. Pat dry with paper towels if needed.
- In a medium bowl, combine the rinsed cannellini beans, drained tuna, chopped red onion, and chopped parsley. Use a fork to gently break up the tuna.
- In a small bowl, whisk together the olive oil, fresh lemon juice, and Dijon mustard until creamy and emulsified.
- Season the vinaigrette with salt and freshly ground black pepper to taste.
- Pour the lemon vinaigrette over the bean and tuna mixture and gently toss to coat all ingredients evenly without mashing the beans.
- Taste and adjust seasonings before serving. Add more lemon juice, salt, or a pinch of red pepper flakes if desired.
- Serve immediately or chill for at least one hour to let flavors meld. The salad tastes even better the next day.
Notes
Use good quality canned tuna packed in olive oil for best flavor. Great northern beans can substitute for cannellini beans. Fresh parsley can be swapped for fresh dill or chives. Add halved cherry tomatoes, diced bell peppers, or cucumber for extra vegetables. Store in an airtight container in the refrigerator for up to 2 days. Flavors improve overnight as they meld together.
