Tuscan White Bean and Tuna Salad

2
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.

Ingredients

uncooked onion(s)

1 medium, chopped

uncooked carrot(s)

1 medium, chopped

fresh parsley

3 Tbsp, fresh, chopped

capers

2 Tbsp, drained

olive oil

2 Tbsp, extra-virgin

white wine vinegar

1 Tbsp

dried sage

¾ tsp, or 1 tablespoon fresh

black pepper

¼ tsp, freshly ground

canned chunk white tuna in water

6 oz, drained

canned great northern beans

15½ oz, rinsed and drained

arugula

3 cup(s), cleaned and coarsely chopped

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.

Notes

The mild-tasting tuna is balanced by the peppery arugula. Feel free to substitute cannellini (white kidney) beans for the great Northern beans, if you like.

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