Tonno e Fagioli (Tuna and Cannellini Bean Salad)
Why this recipe works
- Fast assembly: Canned tuna and cannellini beans make the salad ready in minutes with no cooking required.
- Bright, clean flavour: Lemon juice and red wine vinegar cut through the richness of the tuna and olive oil.
- Easy to serve: It can be eaten as a light lunch, spooned onto bread, or served as part of a larger antipasti spread.
Get the most out of this recipe
Ingredient notes
- Choose good tuna: Use well-drained canned tuna with a flavour you like, as it is one of the main ingredients in the salad.
- Soften the onion: If the red onion tastes too sharp, soak the slices briefly in cold water, then drain well before mixing.
- Adjust at the end: Taste after tossing and add a little more lemon or vinegar if the salad needs extra brightness.
Timing notes
- Best at room temperature: The flavours are clearest when the salad is not fridge-cold, so let it stand briefly before serving if chilled.
- No cooking needed: Most of the time is spent draining, slicing and tossing, making this a useful last-minute lunch.
Make-ahead tips
- Make ahead: The salad can be refrigerated in an airtight container for up to 2 days.
- Refresh before serving: Stir well after chilling and add a small squeeze of lemon if the flavours taste muted.
Serving ideas
- Serve with bread: Crusty bread is the natural pairing, especially for soaking up the lemony olive oil dressing.
- Finish with herbs: A little extra parsley just before serving keeps the salad looking fresh and adds a clean herbal note.
Equipment you'll need
Ingredients
Instructions
- Drain and rinse the cannellini beans, then tip into a mixing bowl. Drain the tuna well and flake it into the bowl.
- Finely slice the red onion and roughly chop the parsley. Add both to the bowl.
- Finely grate a little lemon zest into the bowl, then squeeze in the juice. Add the olive oil, red wine vinegar and black pepper, then toss gently until evenly coated; let it sit for 2 minutes for the flavours to mingle.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For a milder onion flavour, soak the sliced red onion in cold water for 5 minutes, then drain well before adding.
- Serve at room temperature for the best flavour; if it has been chilled, let it stand for 10 minutes before eating.
Substitutions
- Replace Fresh parsley with Fresh basil for a softer, sweeter herb note.
- Replace Red wine vinegar with White wine vinegar for a slightly gentler acidity.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. Stir well before serving and add a small squeeze of lemon to refresh if needed.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish
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