Italian Tuna and White Bean Salad
Servings: 4 people
Calories: 286kcal
This Italian Tuna and White Bean Salad is not only healthy, but it is exploding with flavor. The toasted bread crumbs with garlic add a wonderful little crunch to the salad. Be sure to seek out good quality solid packed tuna in olive oil. You can even poach a tuna steak and flake it up, but I find good quality canned tuna in olive oil actually works best. Anyway you do it, you can't go wrong with this combination of flavors for this incredible salad.
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Ingredients
- 1 tbsp extra-virgin olive oil
- 1/2 cup fresh bread crumbs
- Kosher salt and freshly ground black pepper
- 1 garlic clove minced
- 1 15 oz. can white cannelloni beans drained and rinsed
- 1/4 cup fresh flat-leaf parsley chopped
- 2 celery ribs finely chopped
- 1/2 medium red onion chopped
- 2 cans 5 or 6 oz. tuna, preferably Italian olive oil-packed, drained and coarsely flaked
- 2 heads butter lettuce roughly chopped
FOR THE MUSTARD VINAIGRETTE
- Juice of 1 lemon
- 2 tsp whole-grain mustard
- 1/3 cup extra-virgin olive oil
Instructions
- In a medium skillet, heat the 1 tablespoon oil over medium heat.
- Add the bread crumbs and a pinch of salt and pepper and cook, stirring occasionally, just until crumbs begin to brown, about minutes.
- Add the garlic, remove from the heat, and stir for 1 minute.
- To make the vinaigrette, in a bowl, or a jar, whisk together the lemon juice, mustard, 1/4 teaspoon salt, and a pinch of pepper. Add the 1/3 cup oil in a thin stream, whisking constantly, or shaking vigorously with the jar closed (if using a jar). The dressing should be smooth and emulsified.
- In a large bowl, add the beans, parsley, celery, onion, and tuna. Pour the vinaigrette over the mixture and toss gently to coat.
- Arrange the lettuce on individual plates, or one large serving platter and top with the tuna and bean mixture.
- Sprinkle the toasted bread crumbs over the top and serve at once.
Nutrition
Calories: 286kcal