White Bean Tuna Salad

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A salad with bean and tuna has to become an instant favorite.  Dressed up with capers and apple cider vinegar, it become heavenly.  That, and it is so easy to make.  It’s a Tuscan salad.  It looks rather Tuscan, don’t you think?

So many healthy ingredients too!  Beans, tuna, olive oil, and apple cider vinegar are known for their nutrition and benefits.  Good for brain health, and heart health as well.  This recipe is an excellent way to slip apple cider vinegar into your diet too.  I love the smell and taste of it, using it often in salad dressing for a wonderful vinaigrette.  It adds a little bite to the dish, as do the capers.

When I first saw a recipe similar to this, it looked like a must try. It was in Food and Wine Magazine.  I postponed it though because it called for tuna in oil.  It’s been so long since I’ve had the oily version of tuna, and feared it would be too much.  So instead, I added a bit more olive oil–it doesn’t need that much actually, and the cider vinegar.

As a result, the dressing has a light flavor that adds to the taste of the beans and tuna.  Don’t forget the red onion either.  That’s a essential.  The flavors go so well together, it is a new favorite for me.

Since it is filling, it will make 3 to 4 lunch size servings.  It will go further if you are serving it on the side. Either way came out delicious!

You can add some feta cheese if you would like, but it is flavorful enough without any cheese added.

Give it a try and let me know what you think.

White Bean Tuna Salad

Rating 

Serves: 3 to 4

Ingredients
  • 2 6-ounce cans tuna
  • 3 cups canned white beans
  • 1 red onion, sliced thin
  • 2 tablespoon capers, with liquid too
  • 2 bag spinach or watercress, stemmed trimmed
  • 2 tablespoons olive oil
  • 2 tablespoon apple cider vinegar
  • ¾ teaspoon salt
  • 1 teaspoon fresh-ground black pepper
Instructions
  1. Drain and rinse the canned beans thoroughly.
  2. Drain water from tuna.
  3. Combine apple cider vinegar, oil, salt, pepper and capers.
  4. Add in beans, tuna and onion and toss lightly, several times.
  5. Refrigerate for an hour or two, tossing every so often.

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ABOUT THE AUTHOR

Merry Citarella, often writing as Merrci, writes on a wide range of topics. Recently relocated to the Oregon Coast in the northwest United States, she frequently writes travel features on the beautiful Pacific Northwest. She specializes in health and aging, Alzheimer’s Disease, food, lifestyle, and book reviews. For more information you can see her on The Writers’Door. You can read more articles here or at her websites Mystery Suspense Reviews .

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Author: Merry Citarella

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2 Comments

  1. Sounds yummy Merry. Might have to try that one… 🙂 Pinned for safekeeping.

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  2. Hubby had a stroke about 6 months ago and he has moved almost completely away from red meat. The past month he has really been enjoying bean salads but I will have to mention adding in the tuna. That does look good.

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