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Tuna with White Beans & Red Onion

Serves 4 Salad seafood, Salads

Tuna with White Beans & Red Onion

Tuna with White Beans & Red Onion is a staple of the Mediterranean table, drawing from the Italian tradition of pantry salads that marry the flavors of the sea with the earthiness of the garden. This everyday version captures the essence of coastal living, where olive oil and lemon are as essential as the sun's warmth. It's a dish that's as comfortable at a midweek lunch as it is at a relaxed weekend gathering.

Expect a harmonious blend of tender tuna and creamy cannellini beans, punctuated by the sharpness of red onion and the brightness of fresh parsley. The olive oil and lemon juice tie it all together, creating a dish that's light yet satisfying, perfect for savoring with crusty bread or a simple green salad.

Ingredients

  • 250 gtuna in olive oil
  • 400 gcannellini beans
  • 1red onion
  • 60 mlextra virgin olive oil
  • 2 tbsplemon juice
  • parsley — handful
  • to tastefine sea salt

Method

  1. Start by peeling and thinly slicing the red onion into half-moons. Place the sliced onion in a small bowl and cover with cold water to mellow its sharpness. Let it sit while you prepare the other ingredients.
  2. Drain and rinse the 400 g of cannellini beans under cold running water to remove any canning liquid. Set them aside in a large mixing bowl where you'll combine all the ingredients later.
  3. Open the can of 250 g tuna in olive oil and drain it lightly, leaving a little oil for flavor. Flake the tuna into bite-sized pieces directly into the bowl with the beans, ensuring that the pieces remain fairly large for texture.
  4. Drain the red onion slices and pat them dry with a paper towel. Add them to the bowl with the tuna and beans, distributing them evenly throughout the mixture.
  5. Drizzle 60 ml of extra virgin olive oil and 2 tbsp of lemon juice over the tuna, beans, and onion. Sprinkle fine sea salt to taste, keeping in mind that the tuna may already be slightly salty.
  6. Gently toss the ingredients together using a large spoon or your hands. Be careful not to break the beans or tuna too much; you want the pieces to stay bright and intact, which will ensure a pleasing texture and appearance.
  7. Chop a handful of fresh parsley, about 2 tablespoons, and sprinkle it over the salad. Toss gently once more to distribute the parsley evenly.
  8. Serve the Tuna with White Beans & Red Onion immediately, with crusty bread on the side if desired. The salad should look vibrant, with the colors of the onion, parsley, and tuna distinct and the beans glistening with olive oil.