Mediterranean Tuna and Cannellini Bean Salad
Course: Salads, Lunch, Dinner4-6
servings10
minutes5
minutesSavor the flavors of the Mediterranean with our enticing Tuna and Cannellini Bean Salad. This vibrant dish combines the richness of cannellini beans, the goodness of oil-packed tuna, and the freshness of crisp vegetables, creating a wholesome and satisfying salad.
To prepare the vinaigrette, zest and juice a lemon, then combine it with basil pesto, olive oil, Dijon mustard, kosher salt, and black pepper. The resulting emulsified mixture serves as the perfect dressing, elevating the salad with zesty and herbaceous notes.
Begin assembling the salad by tossing drained cannellini beans and oil-packed tuna in the flavorful vinaigrette. In a separate bowl, thinly slice fennel and radicchio, creating a colorful and textured base for the salad. Drizzle the vegetables with a portion of the vinaigrette, ensuring an even coat.
Spread the dressed vegetables on a serving platter or individual plates. Top them with the cannellini bean and tuna mixture, generously drizzling the remaining vinaigrette. For an extra touch, sprinkle flaky sea salt to enhance the flavors.
This Mediterranean-inspired salad is a delightful combination of textures and tastes, making it a versatile dish suitable for various occasions. Whether enjoyed as a light lunch or a refreshing dinner, this Tuna and Cannellini Bean Salad is a culinary journey through the sun-kissed flavors of the Mediterranean.
Ingredients
2 cans (15 ounces each) of cannellini beans
2 cans (5 ounces each) of oil-packed tuna
1 medium-sized lemon
1/4 cup basil pesto (homemade or store-bought)
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt (plus additional, as needed)
Freshly ground black pepper
1 small fennel bulb (approximately 8 ounces)
2 ounces baby arugula (about 2 packed cups)
Flaky sea salt (optional, for serving)
Directions
- Begin by draining and rinsing the cannellini beans in a fine-mesh strainer. Allow the oil-packed tuna to drain into the strainer with the beans without rinsing.
- In a small bowl, finely grate the zest of one medium lemon (about 1 tablespoon) and juice the zested lemon (approximately 3 tablespoons). Add basil pesto, olive oil, Dijon mustard, kosher salt, and black pepper to the bowl. Whisk the ingredients together thoroughly to create an emulsified vinaigrette. Taste and adjust the salt as necessary.
- Trim the end, stalks, and fronds off a small fennel bulb. Halve the bulb through the core, thinly slice it crosswise, and place it in a large bowl.
- Drizzle 2 tablespoons of the pesto vinaigrette over the vegetables and toss to coat. Spread the mixture on a serving platter or divide it among individual shallow bowls or plates.
- In the now-empty bowl, place the drained cannellini beans and tuna. Drizzle with 2 tablespoons of the pesto vinaigrette and toss to coat. Spoon the bean and tuna mixture over arugula. Drizzle the remaining pesto vinaigrette over the top. Optionally, sprinkle with a generous pinch of flaky sea salt.
Notes
- Storage: Although the arugula may slightly wilt, store any leftovers in an airtight container in the refrigerator for up to 3 days.
