In a large bowl combine cherry tomatoes, white beans, olives, drained tuna, onion and finely chopped herbs.
Add olive oil and balsamic vinegar to a glass and stir. Pour this over the salad.
Season with salt and pepper to taste.
Enjoy right away or chill in the fridge first.
Notes
1. You can use other tomatoes and cut them into chunks or dice them. Just make sure they are ripe!
2. Use cannellini or butter beans.
3. Use any kind of olives you like.
4. Look for light tuna or skipjack tuna. See more on this topic in the post above this recipe card.
5. Yellow, white, red, shallot or spring onion are all great options.
6. I use a generous amount – perhaps about a ¼ cup finely chopped. You can use either fresh basil, flat-leaf parsley or dill. Or a combination of these.
7. Extra virgin olive oil can be substituted with regular olive oil. Don’t substitute with other oils.
8. All the ingredients can be easily adjusted to your liking.
Course: Appetizer, Lunch, Salad
Cuisine: Mediterranean
Keyword: Mediterranean salad, Tuna salad, White bean salad
Nutrition Facts
Tuna White Bean Salad
Amount per Serving
Calories
222
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
5
mg
2
%
Sodium
387
mg
17
%
Potassium
525
mg
15
%
Carbohydrates
17
g
6
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
13
g
26
%
Vitamin A
1413
IU
28
%
Vitamin C
30
mg
36
%
Calcium
80
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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