Tuna and White Bean Salad Recipe
A bright, Mediterranean‑inspired salad that combines olive‑oil‑preserved tuna with tender white beans, crisp red onion, and juicy tomato wedges, all tossed in a zesty white‑wine‑vinegar dressing. Perfect for a light lunch or a refreshing summer meal.
Recipe by Francesco Mattana· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
10 min estimated total time for 2 servings.
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Ingredients
- 5 3/10 oz tuna (preserved in olive oil)
- 11 oz white beans
- 1 red onion
- 4 tomato
- 2 tbsp white wine vinegar
- 0.18 oz fresh parsley
- 3 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
Instructions
- 1Gather all ingredients and place a large mixing bowl on the countertop.
- 2Open the can of tuna preserved in olive oil, drain excess oil if desired, and flake the tuna into the bowl.
- 3Add the cooked white beans to the bowl, breaking up any large clumps with a fork.
- 4Scatter the thinly sliced red onion over the tuna and beans.
- 5Arrange the tomato circles on top of the mixture for a burst of color and sweetness.
- 6In a small separate bowl, combine the white wine vinegar, finely chopped parsley, and extra virgin olive oil; whisk briskly until the dressing emulsifies.
- 7Season the dressing with a pinch of salt and freshly ground black pepper, tasting and adjusting as needed.
- 8Drizzle the vinaigrette over the salad ingredients.
- 9Using two large spoons, gently toss the salad until everything is evenly coated, being careful not to mash the beans.
- 10Taste the salad and add more salt, pepper, or a splash of vinegar if desired.
- 11Serve the salad immediately at room temperature, or cover and refrigerate for 5‑10 minutes to let the flavors meld.
- 12Optional: garnish with a few extra parsley leaves before serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Drain tuna before adding
Open the canned tuna, drain excess oil if desired, and flake it into the bowl.
Break up bean clumps
Add the cooked white beans and break any large clumps with a fork before mixing.
Emulsify dressing thoroughly
Whisk the vinegar, parsley, and olive oil briskly until the dressing emulsifies.
Allow brief chill for flavor meld
Cover and refrigerate the salad for 5‑10 minutes if you prefer the flavors to meld.
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Frequently asked questions
- How many servings does this Tuna and White Bean Salad recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Tuna and White Bean Salad recipe come from?
- It was shared by Francesco Mattana on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.