Tuna Cannellini Bean Salad with Parmesan Garlic Dressing
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Tuna Cannellini Bean Salad with Parmesan Garlic Dressing

Servings 2 -3
Author Tempie

Ingredients

  • 1/2 small red onion , sliced paper thin
  • 5 tbsp red wine vinegar , divided
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp dijon mustard
  • 1/4 tsp Italian seasoning
  • 1 tbsp Parmigiano-Reggiano
  • 1 clove of garlic , minced
  • sea salt and black pepper to taste
  • 2 (5 oz) cans of tuna in olive oil
  • 1 (14.5 oz) can of cannellini beans, rinsed and drained well
  • 1/3 cup sliced kalamata olives
  • 3-4 cups chopped romaine hearts

Instructions

  • In a small bowl, toss the red onions with 3 tbsp of red wine vinegar. Let sit while you prepare the rest of the salad. This helps take a bit of the oniony bite out of them.
  • In the bottom of a large bowl, add the rest of the vinegar, olive oil, dijon mustard, garlic, cheese, Italian seasoning, salt, pepper, and whisk until combined.
  • Add the tuna to the large bowl, and flake it with a fork. Add the beans and kalamata olives and toss together with the dressing. Drain the onions, add to the rest of the salad and toss gently to combine. Serve over chopped romaine hearts at room temperature.