This white bean and tuna salad is a deliciously simple and healthy lunch dish. Tuna and Cannellini beans mixed with a vinaigrette is a tasty combination.
Two items that are always on my major grocery shopping list are canned tuna and Cannellini beans. For those days that I just don’t feel like making lunch, these two items come in really handy. I can throw together a quick white bean and tuna salad super fast, and it keeps me full for hours. It’s one of our favorite dishes to have during the summer when it’s too hot to cook, but I enjoy it any time of year.
Cannellini beans are also called white kidney beans. They are very popular in Italian cuisine, particularly in Tuscany. They have a firm texture, which makes them perfect for salads like this one. Cannellini beans are an excellent source of magnesium, folate and iron.
I typically buy the Natural Sea brand of chunk light Tongol tuna to use in my recipes. It’s packed in cans that have BPA-free liners. Another great brand that I recommend is American Tuna. It’s some of the best tasting canned tuna I’ve ever tried, but it’s also a bit pricey. The Natural Sea brand tastes better to me than Starkist or Chicken of the Sea. Plus, both of these brands were recommended in the Rich Food Poor Food book. Our Whole Foods sells the American Tuna, and I buy the Natural Sea brand at our local Natural Grocers store.
The Tabasco sauce adds a nice spicy zing to the salad, which I absolutely love!
Hope you enjoy!
- 1/2 cup thinly sliced red onion
- 5 tbsp apple cider vinegar (separated)
- 3 tbsp extra virgin olive oil
- 1/2 tsp dijon mustard
- sea salt & pepper to taste
- 2 ( 5 oz cans) of chunk light tuna, drained ( I used the no-salt kind)
- 1 (14.5 oz) can of cannellini beans, drained and rinsed
- Tabasco Sauce to taste (optional)
- baby romaine lettuce
Place the red onion into a small bowl. Pour three tbsp of apple cider vinegar over the onions and toss. While you are preparing the rest of the salad, the vinegar will help take some of the oniony bite out of the red onion.
In the bottom of a large bowl, whisk together the remaining apple cider vinegar, EVOO, dijon mustard, salt and pepper.
Add the tuna, flake it with a fork and add the celery and drained beans to the bowl.
Drain the red onions, add to the bowl and toss to combine. Serve on a bed of baby romaine leaves. Can be refrigerated for up to a day.
If serving later, keep lettuce and tuna/cannellini bean mixture separate.