I love white bean and tuna salad, but the recipes I’ve found always disappoint. They’re too bland, too oily, and not nearly as blissfully Italian as I think they should be. After some experimentation on my friends, who have eaten the real things in Italy, I got the seal of approval on this recipe. It’s super easy and can be served as a main dish or a side. Pair this with a bowl of homemade tomato soup and a nice baguette on a winter day and you’ll have a taste of spring even if you’re looking out into the snow.
Two 5-ounce cans of solid white Albacore tuna packed in water, drained
One 15 1/2-ounce can cannellini beans (white beans), drained and rinsed thoroughly
3 heaping tablespoons finely chopped red onion
1 tablespoon finely chopped flat leaf (Italian) parley
Three cloves garlic, finely chopped
Two to three generous shakes crushed red pepper flakes (to taste, but not too much!)
3/4 teaspoon coarse sea salt or kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon good quality olive oil
2 teaspoons red wine vinegar
Mix all the ingredients together in a large bowl and adjust seasoning to taste. You can drizzle a little more olive oil over the mixture if you think it needs it, but stay on the light side. Let sit for at least ten minutes for the flavors to blossom.
Serve on a bed of mixed greens, arugula, or chopped romaine.
Serves two to four as a main or side dish.
Pair with Homemade Tomato Soup.
