Fresh, colorful, and full of Mediterranean flavor, this Italian Summer Tuna & White Bean Salad is an easy no-cook recipe for warm summer days. Callipo Tuna in Olive Oil is the star of the dish, paired with creamy cannellini beans, juicy cherry tomatoes, crisp red onion, fresh herbs, and a bright lemon dressing.
Italian Summer Tuna & White Bean Salad
Rated 5.0 stars by 1 users
Category
Salad
Servings
4 serving
Prep Time
15 minutes
Calories
320
Author:
Ximena C.
Fresh, colorful, and full of Mediterranean flavor, this Italian Summer Tuna & White Bean Salad is an easy no-cook recipe for warm summer days. Callipo Tuna in Olive Oil is the star of the dish, paired with creamy cannellini beans, juicy cherry...
Ingredients
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2 jars or cans Callipo Tuna in Olive Oil, drained
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1 can (15 oz) cannellini beans, drained and rinsed
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1½ cups cherry tomatoes, halved
½ small red onion, thinly sliced
½ cup cucumber, sliced
¼ cup fresh parsley, roughly chopped
8–10 fresh basil leaves
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2 tablespoons extra virgin olive oil
Juice of 1 fresh lemon
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1 teaspoon red wine vinegar
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Sea salt, to taste
Freshly ground black pepper, to taste
Lemon wedges, for serving
Directions
Halve the cherry tomatoes, slice the cucumber and red onion, and roughly chop the fresh parsley.
Add the cannellini beans, tomatoes, cucumber, red onion, parsley, and basil to a large serving bowl.
Gently break the tuna into large pieces and arrange it throughout the salad.
Avoid breaking it up too much so the tuna remains the star of the dish.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, sea salt, and freshly ground black pepper.
Drizzle the dressing over the salad and gently toss until everything is lightly coated.
Finish with fresh basil, a little extra black pepper, and lemon wedges. Serve immediately or refrigerate for about 20–30 minutes for an extra-refreshing summer meal.
Recipe Note
Buy Callipo Oro Tuna Light in Olive Oil, 2 cans (5.6 oz) and more authentic Italian favorites at Supermarket Italy.