White Bean Tuna Salad with Vinaigrette Recipe

White Bean Tuna Salad with Vinaigrette Recipe
White Bean Tuna Salad with Vinaigrette Recipe photo by Taste of Home
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White Bean Tuna Salad with Vinaigrette Recipe

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I love tuna, and this recipe is a great way to use good old canned tuna--and it's great to share! The Mediterranean flavors really pack a punch.—Laureen Pittman, Riverside, California
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • VINAIGRETTE:
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 to 3 tablespoons lemon juice
  • 2 tablespoons snipped fresh dill
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 2 cans (5 ounces each) albacore white tuna in water
  • 1 cup chopped roasted sweet red peppers
  • 1/2 cup chopped red onion
  • 1/2 cup chopped pitted Greek olives
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 1/2 cup minced fresh parsley
  • 2 teaspoons minced fresh oregano
  • 6 leaves red leaf lettuce

Directions

In a small bowl, whisk the vinaigrette ingredients until well blended.
In a large bowl, combine the beans, tuna, red peppers, onion, olives, tomatoes, parsley and oregano. Drizzle with vinaigrette; gently toss to coat. Serve on lettuce. Yield: 6 servings.
Originally published as White Bean Tuna Salad in Taste of Home A+ Recipes from Schools Across America 2013, p163

Nutritional Facts

3/4 cup: 367 calories, 24g fat (3g saturated fat), 20mg cholesterol, 849mg sodium, 21g carbohydrate (5g sugars, 4g fiber), 15g protein.

  • VINAIGRETTE:
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 to 3 tablespoons lemon juice
  • 2 tablespoons snipped fresh dill
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 2 cans (5 ounces each) albacore white tuna in water
  • 1 cup chopped roasted sweet red peppers
  • 1/2 cup chopped red onion
  • 1/2 cup chopped pitted Greek olives
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 1/2 cup minced fresh parsley
  • 2 teaspoons minced fresh oregano
  • 6 leaves red leaf lettuce
  1. In a small bowl, whisk the vinaigrette ingredients until well blended.
  2. In a large bowl, combine the beans, tuna, red peppers, onion, olives, tomatoes, parsley and oregano. Drizzle with vinaigrette; gently toss to coat. Serve on lettuce. Yield: 6 servings.
Originally published as White Bean Tuna Salad in Taste of Home A+ Recipes from Schools Across America 2013, p163

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