Recipe

Tuna and White Bean Salad

Tuna and White Bean Salad
  • Chef

    Helen's Notes: This salad tastes best after it's marinated overnight in the fridge. You can use any vinaigrette you like, but my favorite is Dijon, red wine vinegar, and olive oil. Lemon juice and olive...

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Serves Salad for 2 (generously)

2 cans tuna Ask a question about this ingredient

1 can (15oz) cannellini beans Ask a question about this ingredient

3 pieces roasted red peppers- sliced thinly Ask a question about this ingredient

1 teaspoon capers- chopped Ask a question about this ingredient

1 handful nicoise olives- roughly chopped Ask a question about this ingredient

1 tomato- roughtly chopped Ask a question about this ingredient

1/2 cup vinaigrette Ask a question about this ingredient

  1. Drain tuna and beans. Toss with everything else except dressing. Season aggressively with salt and pepper, and dress with vinaigrette. Put in fridge overnight. Serve over bibb lettuce or eat straight.

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