Tuna with Cannellini Salad



Published by Harmony Books

This image courtesy of Joseph DeLeo

A refreshing light entree that’s a snap to prepare-especially if you stock your freezer with cooked beans.

4 servings



Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionBuffet, Family Get-together

Recipe Courseappetizer, main course, side dish

Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free

Mealdinner, lunch

Type of Dishsalad


  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white vinegar
  • 2 tablespoons chopped fresh parsley
  • 3 scallions, finely chopped (about 1/3 cup)
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • Salt and freshly ground black pepper to taste
  • 2 cups cooked cannellini beans, drained
  • 1 7-ounce can water packed tuna, drained and flaked
  • 4 cups spinach leaves, rinsed and well drained
  • 4 ripe tomatoes, cut in wedges


  1. In a medium bowl, whisk together the oil, lemon juice, vinegar, parsley, scallions, garlic, oregano, salt, and pepper. Stir in the cannellini beans and tuna.

  2. Serve on a bed of spinach leaves, surrounded by tomato wedges.


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