Tuscan Tuna and White Bean Salad
Longtime Scramble fan Jennifer Grosman of Washington, DC, recreated her family’s favorite healthy and hearty salad from DC’s gourmet Pizzeria Paradiso. When we enjoyed it at our house, we felt as if we had been whisked away to Tuscany for the evening.
- 30 oz. canned cannellini beans (also called white kidney beans) (or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
- 6 .4 oz. chunk light tuna packed in water (sold in pouches rather than cans), drained if necessary
- 1/4 red onion finely diced about 1/2 cup
- 1 Tbsp. capers chopped if desired
- 2 Tbsp. extra virgin olive oil
- 1 tsp. red wine vinegar
- 1/4 lemon juice only, 1 Tbsp.
- 1/8 tsp. black pepper or to taste
- 10 fresh basil leaves chopped, or use fresh flat-leaf parsley
- In a large serving bowl, combine the beans, tuna, onions and capers.
- In a small bowl, whisk together the oil, vinegar, lemon juice and pepper, pour it over the tuna mixture, and stir thoroughly to combine.
- Gently stir in the basil. Serve it immediately or refrigerate it for up to 3 days.
Do Ahead or Delegate: Dice the onion, chop the capers, if desired, make the dressing or fully prepare and refrigerate the salad. Scramble Flavor Booster: Add a little lemon zest and/or red pepper flakes to the dressing. Tip: Trying to find a way to use that extra lemon? Try baking or sautéing fish on a bed of sliced lemons. Not only will it add extra moisture and flavor, but it will also help keep your baking dish or pan a little cleaner. Nutritional Information Per Serving (% based upon daily values): Calories 301, Total Fat: 8g, 12%; Saturated Fat: 1g, 5%; Cholesterol: 36mg, 12%; Sodium: 596mg, 25%; Total Carbohydrate: 33g, 10.5%; Dietary Fiber: 11g, 41%; Sugar: 4g; Protein: 27g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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