Tuna and White Bean Salad

5 from 1 vote

Tuna and white bean salad, or Insalata di Tonno e Fagioli, is a nutritious, protein-packed Italian dish that serves as a summer staple in kitchens all throughout the Italian peninsula. And the best part? It’s incredibly easy to put together!

Prep Time20

Total Time20

Course: Appetizer, Lunch, Main Course

Cuisine: Italian

Servings: large, plated salads

Author: Grace Vallo

Equipment

Mandolin (or sharp chef's knife)

Ingredients

15.5 ounce can cannellini beans drained and rinsed
12 ounces jarred or canned tuna in olive oil drained
2 small heads Bibb lettuce separated and washed
1 large fennel bulb cored
1 small sweet onion
½ cup extra virgin olive oil
2 lemons
Salt and pepper to taste

Instructions

On two dinner-sized plates, make a one-layered bed of Bibb lettuce.
Cut thin slices of fennel using a mandolin. Evenly spread slices on each plate.
Cut onion into thin slices using a mandolin. Spread onion slices on plates evenly.
Sprinkle Cannellini beans on top of veggies.
Place tuna chunks on top of beans, spreading evenly between both plates. Large chunks of tuna are fine!
Squeeze the juice of 1 lemon on top of each salad.
Generously drizzle olive oil over each plate, about ¼ cup each.
Sprinkle with salt and pepper, and serve.

Notes

High-quality tuna is a must here! I use jarred Tonnino tuna in olive oil (this is not an ad).

Nutrition