Italian Cuisine
White bean salad with tuna, lemon, and parsley
This white bean and tuna salad is a staple of Italian home cooking, where a minimal set of ingredients turns into a satisfying and balanced dish. The creamy texture of the beans pairs perfectly with the dense, meaty tuna, while the bright dressing of lemon juice and fresh parsley adds lightness to the composition. This dish is self-sufficient, convenient to prepare, and tastes equally good warm or at room temperature. A true Mediterranean lunch appreciated for its simplicity, healthiness, and rich flavor.
Dishday
Recipe overview
- Total time
- 15 min
- Prep
- 10 min
- Cooking
- 5 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 350 kcal
- Protein
- 22 g
- Fat
- 14 g
- Carbs
- 32 g
- Fiber
- 8 g
Step by step
Method
- 01
Rinse the beans thoroughly
Rinse the beans thoroughly. If boiled fresh, let them cool to a warm temperature.
- 02
Thinly slice the red onion and finely chop the parsley
Thinly slice the red onion and finely chop the parsley.
- 03
Drain the tuna and flake it into large pieces
Drain the tuna and flake it into large pieces. Combine with beans, onion, and parsley.
- 04
Whisk oil, lemon juice, salt, and pepper, then toss with the…
Whisk oil, lemon juice, salt, and pepper, then toss with the salad before serving.
Dishday
Useful advice
Cooking tip
If using canned beans, be sure to rinse them thoroughly under cold water to remove excess starch.
How to serve
Serve with a slice of toasted ciabatta to soak up the flavorful dressing.
How to store
Store in a closed container for no more than one day.
Note
Beans can be boiled in advance and stored in the fridge.
