Tonno e Fagioli Cannellini (Tuna and Cannellini Bean Salad)
Why this recipe works
- Ready in minutes: Canned tuna and cannellini beans make this a genuinely fast no-cook meal.
- Bright, balanced dressing: Lemon juice cuts through the richness of the olive oil and tuna, keeping the salad fresh rather than heavy.
- Good texture contrast: Creamy beans, chunky tuna, crisp onion and briny capers give the salad more structure than a typical pantry mix.
Get the most out of this recipe
Ingredient notes
- Choose good tuna: Use a firm canned tuna that flakes into large pieces; it gives the salad a better texture and cleaner flavour.
- Rinse the beans well: Draining and rinsing the cannellini beans removes excess canning liquid so the dressing tastes brighter.
- Tame sharp onion: If the red onion is very pungent, let it sit in the lemon juice briefly before adding the remaining ingredients.
Texture tips
- Keep the tuna chunky: Fold the tuna through at the end rather than stirring hard, so it stays in flakes instead of breaking down.
- Keep the bread separate: Serve the crusty bread alongside rather than mixing it in, especially if the salad will sit before serving.
Make-ahead tips
- Make ahead lightly: The salad can be made in advance and kept chilled, but the flavour is best when it is not served fridge-cold.
- Add herbs later: For the freshest taste, stir in the parsley just before serving.
Serving ideas
- Serve with crusty bread: A simple white loaf or rustic bread works well for scooping up the beans, tuna and lemony dressing.
- Serve at cool room temperature: Letting the salad lose its fridge chill helps the olive oil and lemon dressing taste fuller and more balanced.
Equipment you'll need
Ingredients
Instructions
- Finely slice the red onion and put it in a mixing bowl. Juice the lemon into the bowl, then whisk in the olive oil, fine sea salt, and black pepper until combined. Stir in the capers.
- Drain and rinse the cannellini beans, then add them to the bowl and toss gently to coat. Drain the tuna and flake it into large pieces, then fold it through so it stays a little chunky.
- Roughly chop the fresh parsley and stir it through the salad. Taste and adjust with a little more fine sea salt or black pepper if needed. Serve straight away with the crusty white bread.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- If the red onion tastes too sharp, let it sit in the lemon juice for 5 minutes before adding the olive oil and the rest of the ingredients.
- For the best texture, fold the canned tuna in at the end so it does not break down into a paste.
Substitutions
- Replace Fresh parsley with Fresh basil for a softer, sweeter herbal note.
- Replace Capers with chopped green pitted olives for a similar briny flavour.
Storage
- Refrigerate up to 2 days
- Store the salad in an airtight container in the fridge. For the freshest flavour, add the fresh parsley just before serving and keep the crusty white bread separate; bring the salad to cool room temperature before eating.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish
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