White Bean Tuna Salad



1 425 grams can cannellini beans, rinsed and drained

2 141 grams cans tuna packed in water, drained

2 cups lightly packed arugula or spinach

½ small red onion, thinly sliced

¼ cup fresh flat-leaf Italian parsley, chopped

¼ cup red wine vinegar

3 tablespoons extra virgin olive oil

½ teaspoon dried leaf oregano, crushed

¼ teaspoon salt

¼ teaspoon ground black pepepr

½ lemon

Crusty bread, sliced and toasted (optional)


In a large bowl combine beans, tuna, arugula, red onion, and parsley.

For dressing, in a screw-top jar combine vinegar, oil, oregano, salt, and pepper. Shake well to combine.

Pour dressing over tuna mixture; toss gently to combine. Squeeze juice from half of a lemon over salad. Serve with toasted crusty bread, if desired.

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