Tuscan salad with cannellini beans, tuna and olives

November 17 2011
by emma

A warm, pretty day.  Just right for this salad.

This is an easy, tasty salad I make often in warmer weather.  There’s just something about the fresh rocket, savoury tuna, and creamy beans with a salty hit from the olives that works really well.  There’s also no standing over a hot stove which makes it perfect for summer.

tuscan tuna salad

tuscan tuna salad

tuscan tuna salad

tuscan tuna salad


2 x 20ml tblspns extra virgin olive oil
2 x 15ml tblspns apple cider vinegar
1/2 tspn Dijon mustard
2 x 400g cans cannellini beans, drained and rinsed or 480g cooked cannellini beans
425g can tuna in extra virgin olive oil drained & flaked or 3 x 125g tins smoked tuna, drained & flaked
One small Spanish onion, finely chopped
A handful roughly chopped basil
60g pitted black olives, chopped roughly
1 tspn lemon zest
100g baby rocket or watercress, chopped roughly
Freshly ground black pepper and sea salt

Whisk oil, vinegar and mustard together until combined.

Combine remainder of ingredients in a large salad bowl.  Season with sea salt and cracked black pepper to taste, drizzle over dressing and toss gently to coat.

Chill until ready to eat – I find it’s even nicer if it sits at room temp for around 10-15 minutes or so.

Serves 4

Adapted from: recipefinder.ninemsn

5 Responses leave one →
    1. Hi Emma-I love your easy, healthy, and yummy tuna salad, with the cannelini beans. Certainly Tuscan style and very appealing. A nice crusty bread, and a glass of wine would make it a perfect lunch, on a lazy weekend! Love the pretty photos of it, and also, the little sparkling lights in your living room! (or is it?)

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