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Tuscan salad with cannellini beans, tuna and olives

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 salad

tuscan tuna salad

tuscan tuna salad

tuscan tuna salad


2 x 400g cans cannellini beans, drained and rinsed or 480g cooked cannellini beans
425g can tuna in extra virgin olive oil drained and flaked, and reserving a tablespoon of the oil
One small Spanish onion, finely chopped
2 x 20ml tblspns white wine vinegar
A handful roughly chopped basil
60g pitted black olives, chopped roughly
1 tspn lemon zest
100g rocket, chopped roughly
Freshly ground black pepper and sea salt

Combine all ingredients in a bowl.  Season with sea salt and cracked black pepper to taste 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. November 17, 2011

      Such a fresh platter of Tuscan salad! Beautiful and yummy!!

      • November 18, 2011

        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?)

    2. November 18, 2011

      It is our living room Elisabeth, and the crusty bread and glass of wine is a fantastic idea!

    3. November 19, 2011

      Mmmm lovely salad. Salads like this are my favourites. I am very jealous of your warm weather.

    4. Anna R. permalink
      May 10, 2012

      425g tuna fish? That’s 15 ounces …

      Rather a lot for 4 servings :)

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