Cannellini Bean Tuna Salad

This delicious Cannellini Bean Tuna Salad is full of fresh flavors and contrasting textures. Soft beans, flaky tuna, crisp onion, fresh herbs and smoky peppers are all drizzled with a tangy vinaigrette that makes every bite dreamy. This salad can definitely hold its own as a main course.

White beans and tuna are a perfect pair in a salad, and you'll often see the two together in salads in Italian restaurants, called Insalata di tonno e fagioli. I never pass up the opportunity to order it.

And I love making this (not as authentic) version at home, and it's always a hit.

This is a rustic salad that we eat as a main course at my house -- sometimes with a crusty warm loaf of bread on the side.

It's fantastic for lunch or dinner -- and perfect for casual entertaining.

About the Ingredients

• cannellini beans - Cannellini beans are an Italian bean with a slightly nutty, earthy flavor. Often called White Kidney Beans because they're kidney-shaped, they retain their shape well when they're cooked, which is one of the reasons they work so well in salads. You can cook your own cannellini beans, or use canned beans for this recipe.
• canned tuna - Canned tuna in water is best for this recipe. I use Wild Planet tuna, which is known for its commitment to sustainability. (Not sponsored.)
• red onion - The red onion is an integral part of this salad -- the subtly sweet diced onion is so crisp and refreshing.
• spinach - I always prefer baby spinach for salads as the leaves are already bite-sized, and they're usually more tender than larger leaves. You can substitute with lettuce if you'd like. (I think it's great with baby red and green butter lettuce.)
• capers - Capers are unripened, pickled green flower buds. They're tart, tangy and salty, and spectacular with the beans and tuna.
• fresh basil - I use a lot of basil in this salad -- it's almost more of a second green, rather than an accent ingredient. Though a different, more peppery, flavor, arugula is a great substitution for the basil in this recipe.
• roasted red peppers - I love making fire roasted red peppers for this recipe. You can also save time by buying jarred roasted red peppers.

How to Make Cannellini Bean Tuna Salad

- If you want to cook dried cannellini beans and/or roast your own peppers, do so a couple of days ahead of time. (Click on the corresponding images for detailed instructions for how to do this.)

Recipe Tip: You can use canned beans and jarred roasted peppers to save time.

- Combine the beans, tuna, basil, spinach, peppers, onion, roasted peppers and capers.

Recipe Tip: In the instructions in the recipe card below, it says to roughly chop the basil and spinach. For both, if the leaves are very small, there's no need.

- Whisk balsamic vinegar, lemon juice and extra virgin olive oil together, and then pour it over the other ingredients.

- Mix and season generously to taste with salt and pepper.

* Pro Tip * It's almost always easiest to make salad dressing in a jar. Add all of the ingredients at once, put the lid on tightly, and shake! This is also a great way to travel with the dressing. Since you don’t want to dress the salad until you’re ready to serve, simply bring the jar along if you’re taking the salad to a party.

Variations

If you want to try different fish, salmon and cod would also be good. And shredded chicken is also delicious in the salad. Salmon poached in olive oil would be a great choice.

Making it Ahead

You can prep everything the night before, but don't add the dressing until just before serving. (Keep everything refrigerated except the dressing until you serve.)

More Recipes with Cannellini Beans

More Must-Try Main Course Salads

• Apple Chicken Cranberry Salad
• Salmon Cobb Salad with Lemon
• Mexican Salad with Pepitas
• Parmesan Asparagus Salad

I hope you love my White Bean Tuna Salad as much as my family and I do!

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