Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, tuna and white bean salad. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Tuna and White Bean Salad is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Tuna and White Bean Salad is something that I’ve loved my entire life. They’re nice and they look wonderful.
Simple tuna and white bean salad, a classic combination and so easy to make! Some items that you will almost always find well stocked in our pantry are canned beans (white beans, garbanzo, kidney) and canned tuna packed in olive oil. Purists would insist on imported Italian canned tuna fish for the Tuscan classic, but we think plain old tuna from the supermarket is just fine, too.
To get started with this recipe, we must prepare a few ingredients. You can cook tuna and white bean salad using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Tuna and White Bean Salad:
- Take 400 g Cannellini Beans
- Take 300 g Albacore Tuna
- Get 10 Anchovies
- Make ready 1 Red Onion
- Take 450 g Jar Roasted Red & Yellow Peppers
- Take 250 g Cherry Tomatoes
- Get 100 g Black Olives
- Prepare 50 g Parsley
- Make ready 1 tbsp Garlic Puree
- Prepare 2 tbsp Olive Oil
- Prepare 1 Juice of Lemon
- Get 1 tbsp Balsamic Vinegar
- Prepare #MyCookbook
So, I came up with this easy little Tuna and White Bean Salad to solve both of those problems. White beans (navy or great northern) are pretty neutral in flavor and the texture goes quite well with tuna, so they're a really great way to. The time-honored Italian pairing of canned tuna and cannellini beans makes a super-simple, satisfying lunch. Serve over salad greens, on grilled whole-wheat country bread or tucked in a whole-wheat pita pocket.
Instructions to make Tuna and White Bean Salad:
- Chop onion and place in a bowl and add olive oil, balsamic and garlic purée.
- Chop peppers and slice tomatoes into quarters and olives into halves and add to mix.
- Add cannellini beans together with flaked tuna and finely sliced anchovies.
- Finally add juice of lemon and parsley and enjoy.
The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna. The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent. Add tuna and toss gently to combine. Kalamata olives, though stronger in flavor, would be a good substitute for Nicoise olives. Salads are an amazing way to vary meals and keep prep time to a minimum.
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