Tuna, Cauliflower and White Bean Salad
Published January 27, 2015
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ pound cauliflower, broken into small florets (about ½ medium to large head)
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
Salt to taste
1 garlic clove, minced or puréed
½ to 1 teaspoon Dijon mustard, to taste
2 tablespoons plain yogurt or bean broth if using dried beans
6 tablespoons extra virgin olive oil
1 small red onion, cut in half and sliced in half-moons (optional)
1 5-ounce can tuna (packed in water or olive oil), drained
1 ½ cups cooked large white beans, or 1 can cannellinis, drained and rinsed
2 tablespoons chopped fresh parsley or a combination of parsley and marjoram
Nutritional analysis per serving
69 grams carbs; 13 milligrams cholesterol; 585 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 18 grams fiber; 681 milligrams sodium; 33 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam cauliflower for 5 to 6 minutes, until just tender.
- Step 2
Place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
- Step 3
Meanwhile in a small bowl or measuring cup, whisk together vinegar, lemon juice, salt, garlic, mustard and yogurt or bean broth. Whisk in olive oil.
- Step 4
When cauliflower is tender remove from heat and toss with half the dressing in a large salad bowl. Drain tuna and add to bowl with cauliflower. Break up with a fork. Add cooked beans, onion and herbs. Toss together. Add remaining salad dressing and pepper, taste and adjust seasoning.
This will keep for a couple of days in the refrigerator.
Private Notes
Comments
I absolutely love this recipe. If you're using the optional red onion, I'd advise a medium dice instead of the half-moons - even with a small onion the half-moons are awkward to get into your mouth. Next time I will try adding capers.
Loved this. I cut the oil by about half and added extra mustard and vinegar (also capers - thanks for the suggestion there, other cooks!). I didn't feel like I missed the oil at all. Really delicious and very easy to make.
Even better with roasted -- slightly crisp and browned-- cauliflower.
what are peoples thoughts on replacing the canelli with gigante beans?
I used 4 tbs of oil instead of 6 and add more lemon juice. Used roasted cauliflower because that was what I had available. As for the final product, I liked it since it contains all ingredients I love(cauliflower, white beans, tuna, onion, parsley). However I must say I didn’t love it. For similar effort, I would much rather make the Spicy Shrimp and Chickpea salad (it’s yummy!). As for canned tuna, I’d much rather add it to my potato salad with a few slices of pickled jalapeños.
My cauliflower was not even close to tender at 6 minutes, fyi