White Beans And Tuna Salad

By Marian Burros

Published June 21, 1983

Total Time
1 hour 45 minutes
Rating
4(43)
Comments
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Ingredients

Yield:6 servings

  • 2 cups dry white kidney, marrow, Great Northern or navy beans

  • 2 quarts water

  • ¼ cup olive oil

  • 1 tablespoon lemon juice

  • Salt to taste and lots of freshly ground black pepper

  • ¼ cup finely chopped green onion

  • 2 tablespoons minced parsley

  • 1 (7-ounce) can tuna, preferably packed in olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

43 grams carbs; 608 calories; 31 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 43 grams fat; 11 grams fiber; 1011 milligrams sodium; 16 grams protein; 3 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

  1. Step 1

    Combine beans with water and bring to boil. Boil briskly for 2 minutes, remove from heat and let beans soak for 1 hour. Then cook them again in soaking water over low heat for another 1 ½ hours, or until tender, adding more water, if necessary, to keep them covered. Drain.

  2. Step 2

    Combine oil, lemon juice, salt and pepper and pour over beans while still warm. Add green onions and parsley and mix gently. Refrigerate.

  3. Step 3

    To serve, drain tuna, break into chunks and place on top of beans.

Tip

  • This can be served alone or on an antipasto platter. Slices of very ripe tomatoes with basil and a slices of fresh mozzarella cheese are a perfect accompaniment. Add some coarse-grained Italian bread, if you like.

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Ratings

4 out of 5
43 user ratings
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Comments

Sheila

This salad is a standard in my house. Use Italian Tuna, its worth it. Its a versatile item in your pantry for everything from salads, to warm pasta dishes. Big chunks instead of mushed flakes. I use canned white cannellini beans from Goya, another pantry staple. Use chopped celery and thin red onion slices. Serve over romaine lettuce.

marieanne aghazadian

I agree the salad tastes better with red onions and dark Cento tuna

Meme

Filling, HEALTHY, easy, and lasts several days! Plus, it gives us good fiber. An excellent dish, great for lunches.

Lucila

Easy and perfect for sweltering days. I used a can of white beans instead of making this from scratch. Served it both on bread as a sandwich filling and on top of shredded lettuce as a salad addition. Comes together quickly with pantry ingredients. Yum!

Roseanne L.

I made this salad today with canned beans, red onions and minced celery. Served it on a generous bed of chopped arugula from my CSA share. Delicious.

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