Tuscan Tuna and Bean Salad

Serving size:
 4 Servings


    • 4 T
    • parsley (chopped, or basil leaves, divided use)
    • 4 T
    • olive oil (divided use)
    • 2 T
    • lemon juice (divided use)
    • 2 clv
    • garlic (minced)
    • 1 cn
    • white beans (15-oz, drained and rinced)
    • 1⁄2 t
    • salt (divided use)
    • 1⁄2 t
    • black pepper (or to taste, divided use)
    • 2 cn
    • tuna (6-oz, drained)
    • 1⁄4 c
    • kalamata olives (pitted and chopped)
    • 1
    • celery rib (diced small)
    • 2 T
    • red onion (minced)
10 minutes
Ready in
10 minutes


This makes a satisfying light meal in hot weather, or a change of pace side dish in the colder months.

Recipe adapted from Epicurious.com


Prepare beans: Coarsely mash about half the beans with a fork in a bowl, then stir in remaining beans, garlic, 1-tablespoon lemon juice, 2-tablespoons oil, 2-tablespoons parsley, and 1/4 teaspoon each salt, and pepper. Make tuna: Flake tuna in a bowl with a fork, then stir in 2-tablespoons basil, olives, celery, onion, 2 tablespoons oil, 1-tablespoon lemon juice, and 1/4-teaspoon each salt and pepper until combined. Gently combine bean and tuna mixtures and serve at once.


This is also delicious with chopped, ripe, local tomatoes stirred in at the end.