Cannellini Bean-Tuna Salad Recipe Recipe with Lemon-Caper Balsamic Vinaigrette

Cannellini Bean-Tuna Salad with Lemon-Caper Balsamic VinaigretteMy sons are in a Lego phase.

My husband’s in a rowing phase.

And, my friends, I am in a Cannellini bean phase.  I know, it’s sort of funny.  The rowing, that is. 😉

I’m really having fun experimenting with these super delicious beans.

Cooking dried beans is the perfect weekend cooking project!  Cook a ton of them and then you’ll have them at the ready for all sorts of recipes!  I love that.

First up: Cannellini Bean-Tuna Salad with Lemon Caper Balsamic Vinaigrette.

Cannellini Bean-Tuna Salad with Lemon-Caper Balsamic VinaigretteIt’s absolutely bursting with warm, delicious flavors, and it’s so yummy for a fantastic lunch, brunch or dinner dish! Oh, yay!

I hope you’ll come along with me during my currently, slightly offbeat phase — and make some scrumptious, satisfying food perfect for this season!

Cannellini Bean-Tuna Salad Recipe with Lemon-Caper Balsamic Vinaigrette
Prep time
Total time
Serves: 4 to 6
  • 2 cups cooked Cannellini beans
  • 1 (7-ounce) can solid white tuna in water, well drained
  • ½ cup roughly chopped basil leaves
  • 1 cup packed, roughly chopped spinach leaves
  • 1 cup roughly chopped roasted Piquillo peppers
  • 1 cup finely chopped red onion
  • ½ cup capers
  • ¼ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • Sea salt and freshly ground black pepper
  1. In a large mixing bowl, combine the beans, tuna, basil, spinach, peppers, onion and capers.
  2. In a small bowl, use a whisk to blend the oil with the vinegar and lemon juice.
  3. Pour the vinaigrette over the bean mixture and season the salad generously to taste with salt and pepper.
I absolutely adore Piquillo peppers — they’re sweet peppers from Northern Spain and you can get them here.

Yes, it’s true, I’m okay with canned tuna!

Up to 6 hours and at least 15 minutes ahead: combine everything except the oil, vinegar, lemon juice, salt and pepper.
At serving time: Add the dressing to the salad.
Like most salads, this is best when prepared as close to serving time as possible.


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  1. says

    Valentina, another beautiful recipe! I usually have roasted red peppers in the fridge (make them fairly often for my girls, as they are such a big part of Serbian cuisine, if something like that exists:) and yesterday I picked up 3 bunches of spinach for .99c at Market World store here in Torrance (LOVE ethnic markets!)
    I will accompany you on your trip, knowing that you will offer tasty, fresh, and healthy recipes every time:)

  2. says

    Wait, I am TOTALLY in a weirdly-obsessed-with-cannellinis-phase too! I just sauteed some cannellini beans with garlic+olive oil for dinner and it was strangely satisfying. Yum!

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