Tuscan White Bean and Tuna Salad
- Total Time
Great Northern beans take center stage in this recipe—their delicate flavor enhanced by a zippy vinaigrette and aromatic sage.
uncooked onion(s)1 medium, chopped
uncooked carrot(s)1 medium, chopped
fresh parsley3 Tbsp, fresh, chopped
capers2 Tbsp, drained
olive oil2 Tbsp, extra-virgin
white wine vinegar1 Tbsp
dried sage¾ tsp, or 1 tablespoon fresh
black pepper¼ tsp, freshly ground
canned chunk white tuna in water6 oz, drained
canned great northern beans15 ½ oz, rinsed and drained
arugula3 cup(s), cleaned and coarsely chopped
- Combine the onion, carrot, parsley, capers, oil, vinegar, sage, and pepper in a large bowl; toss to coat.
- Break the tuna into large chunks and gently stir into the onion mixture. Gently stir in the beans.
- Divide the arugula among 4 plates. Spoon about 1 cup of the bean salad on each plate. Serve at once. Yields 1 salad per serving.