Tuscan white bean and tuna salad
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Great Northern beans take center stage in this recipe—their delicate flavor enhanced by a zippy vinaigrette and aromatic sage. The mild-tasting tuna is balanced by the peppery arugula, but if you're not an arugula fan, feel free to use baby spinach or watercress. This salad also features chopped onion, carrots, fresh parsley, capers, extra-virgin olive oil, and white wine vinegar for lots of texture and color. You should also feel free to substitute cannellini (white kidney) beans for the great Northern beans, if you like. You'll love how this beautiful salad comes together in just 15 minutes as well as how easy it is to make.
Ingredients
Onion
1 medium
Carrots
1 medium
Fresh parsley
3 Tbsp
Capers
2 Tbsp
Olive oil
2 Tbsp
White wine vinegar
1 Tbsp
Dried sage
¾ tsp
Black pepper
¼ tsp
Canned chunk white tuna in water
6 oz
Canned great northern beans
15½ oz
Arugula
3 cup(s)
Instructions
1
Combine the onion, carrot, parsley, capers, oil, vinegar, sage, and pepper in a large bowl; toss to coat.
2
Break the tuna into large chunks and gently stir into the onion mixture. Gently stir in the beans.
3
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.
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