Cookstr.com

Tuna with Cannellini Salad

Cookbook

Beans

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

CostInexpensive

Easy

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

Ingredients

  • 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

Instructions

  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.

YOUR RECENTLY VIEWED RECIPES

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password