- 1/4 cup red wine vinegar
- 3 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
- 1 can (12 ounces) light water-packed tuna, drained and flaked
- 3/4 cup sliced ripe olives
- 1/2 cup chopped red onion
- In a small bowl, combine the vinegar, garlic, mustard, sugar, salt and pepper; gradually whisk in oil.
- In a large bowl, combine the beans, tuna, olives and onion; add dressing and toss gently. Cover and refrigerate until serving. Yield: 6 servings.
Reviews forWhite Bean Tuna Salad
"Tuna bean yummy salad, I've been making this since 2007. Tangy & tasty, its better the next day & holds up well."
"Not crazy about this--guess I'm too used to mayo based tuna salad. Won't make this again."
"I've made this salad several times and we love it. Sometimes I've omitted the olives if there were none on hand, and it's just as good without them. I also don't use the chopped red onion; I just add some dry minced onion to the dressing, or sometimes I've used sliced green onions. We like this a lot. I'd agree with a previous reviewer that it's best to prepare and chill this early in the day, or even the night before, for the best flavor."
"I've made this twice already and it is on the menu for next week. The trick with this recipe is to make it early in the day so the red wine vinegar can be absorbed by all of the ingredients. If you eat it immediately it is way too vinegary."