This is a salad that I’ve been making and perfecting for years. We use Rio Mare tuna from Italy as it has the best flavour. It’s in olive oil which means it’s not dry like tuna in brine or spring water can be. It’s great for having at a barbecue, a family get together and you can take any leftovers to lunch at work over the next few days.
This recipe serves 2 adults and 2 small children as part of a buffet lunch. We like to eat it with grilled halloumi cheese, sautéed spinach and salad potatoes. It tastes great served straight away but even better when it’s been left for a few hours or even eaten the next day.
1 tin/carton cannellini beans (380g)
2 80g tins Rio Mare tuna
1 tbsp extra virgin olive oil
1 clove garlic crushed
The juice of ½ a lemon
1 tsp fresh/frozen flat leaf parsley
1tsp dried oregano
Good pinch of salt & pepper
Drain the tuna and beans and put them into a large dish or bowl.
Put all the other ingredients apart from the salt and pepper into a small saucepan and warm on a low heat until it starts to sizzle. Move the pan around so that everything gets mixed and warmed nicely. Pour over the tuna and beans. Mix with a spoon to ensure everything is covered. Season with salt and pepper to taste.
Check out related recipe Lentil & Quinoa Salad
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