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Tuna White Bean Salad
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Ingredients
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Step by step
Method
4 steps
- 1
Whisk ¼ cup olive oil, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a bowl until the dressing looks creamy and emulsified.
- 2
Add 2 cans (5 oz each) drained tuna, 1 can (15 oz) drained rinsed cannellini beans, 2 thinly sliced celery stalks, ¼ finely diced red onion, ⅓ cup chopped parsley, and 2 tablespoons capers if using. Fold gently so some beans stay whole and the tuna stays in flakes.
- 3
Let the salad stand 10 minutes so the onion softens and the beans take on the lemon. Taste and add more lemon or salt if it needs a lift.
- 4
Serve over mixed greens or with toasted bread. Leftovers keep chilled up to 2 days. You want a bright lemony tuna-bean salad with crunchy celery — not a mushy mashed-bean paste or a bland undressed can dump.