Aegean White Bean Tuna Salad
This vibrant and flavorful Aegean White Bean Tuna Salad offers a delightful Mediterranean experience, perfect for a light lunch or a satisfying side dish. Enhanced with Kalamata olives and fresh lemon, it’s a refreshing twist on a classic.
- Prep Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 3 5-oz/142 g cans light tuna in olive oil, fully drained (~12 oz/339 g drained weight total)
- 3 15-oz/425 g cans cannellini or Great Northern beans, drained & rinsed (~27 oz/765 g drained weight total)
- 1½ cups about 240 g chopped red onion
- ½ cup about 70 g pitted Kalamata olives, roughly chopped
- ¾ cup loosely packed chopped fresh parsley
- ¼ cup 60 ml fresh lemon juice, divided
- 1 Tbsp fresh lemon zest
- 1 –1½ tsp red pepper flakes (to taste)
- ¾ tsp freshly ground black pepper
- Kosher salt (to taste (add gradually; olives are salty))
- 1 Tbsp 15 ml extra-virgin olive oil, optional, for drizzling
Instructions
- Macerate onions: Toss red onion with 1 Tbsp of the lemon juice; let sit 10 minutes.
- Salad base: Flake fully drained tuna in a large bowl. Add beans; fold gently.
- Flavor: Add macerated onions (with their juice), olives, parsley, remaining 3 Tbsp lemon juice, lemon zest, red pepper flakes, and black pepper; mix gently.
- Season/consistency: If needed, drizzle 1 Tbsp EVOO; salt gradually until balanced.
- Chill/serve: Cover and chill 20–30 minutes; serve.
Notes
Nutrition Facts (per serving, 1 of 6, with 1 Tbsp EVOO total): Calories: 325 kcal | Total Fat: 10.3 g | Total Carbs: 31.3 g (Fiber: 7.9 g, Sugars: 2.4 g) | Protein: 26.2 g
These values are approximate and may vary based on ingredients and preparation. Sodium varies widely by brand/olives; add to facts if you have labels.
Nutrition
- Calories: 325