White Beans And Tuna Salad
Published June 21, 1983
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (6 servings)
43 grams carbs; 608 calories; 31 grams monosaturated 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
- 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.
- 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.
- Step 3
To serve, drain tuna, break into chunks and place on top of beans.
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.
Private Notes
Comments
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.
I agree the salad tastes better with red onions and dark Cento tuna
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.
I agree the salad tastes better with red onions and dark Cento tuna
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.