Herby White Bean Tuna Salad
This white bean tuna salad is loaded with fresh herbs, roasted red peppers and pickled onions. Dressed in a tangy olive oil dressing and served on sourdough toast, it’s the perfect make-ahead lunch! The white beans are so super creamy. They have great texture against the tuna, The red peppers and soft and briney. And the herbs! I like to use dill, parsley and chives. Basil is good too. I use equal parts to make up roughly ⅓ cup and toss them in. This makes the entire thing taste SO fresh and light.
The vinaigrette for this is my favorite. I use the oil from the jar of roasted red peppers which is one of my most favorite hacks. I actually have a super easy pasta recipe coming for you in a few weeks that uses a jar of roasted red peppers, including the oil!In the meantime, use the oil in that jar to make a dressing! It will blow your mind.
Aside from that oil, I keep the vinaigrette rather simple. A bit of dijon, some salt and pepper, garlic and olive oil. Super delicious and really allows the ingredients with the tuna to shine.
Ingredients:
- 1 (14 ounce) can cannellini beans, drained and rinsed
- 5 ounces tuna packed in water, drained
- ⅓ cup chopped roasted red peppers
- ⅓ cup chopped fresh herbs, like dill, parsley and chives
- ¼ cup thinly sliced red onion or pickled onions
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 2 garlic cloves, minced or grated
- 1 tablespoon oil from the jar of roasted red peppers
- 3 tablespoons olive oil
- kosher salt and pepper