lunch · dairy-free
Tuscan tuna and white bean salad
A no-cook salad of creamy cannellini beans and olive oil tuna, with red onion and parsley sharpened by red wine vinegar. It comes together in minutes.
- Time
- 15min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Slice the onion thinly and let it sit in the red wine vinegar for 5 minutes. Meanwhile, rinse and drain the beans.
-
2
Stir the olive oil and black pepper into the onion and vinegar to make a quick dressing.
-
3
Add the beans and chopped parsley and toss until coated.
-
4
Drain the tuna and break it into big flakes. Fold it in gently so it stays chunky, then divide among plates.
