RCI-VG.004.1459.001
Tuna and White Bean Salad
This recipe came from The Printey Estate sale. It was obtained it as part of the Family Collection from The Printey Estate in Forney, Texas in 2001.
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- cooked or canned white cannellini beans4 cupsdrained and rinsed
- ½ cup
- garlic1 cloveminced
- ½ cup
- ½ cup
- 1 teaspoon
- 1 teaspoon
- water-packed tuna2 cansdrained
Method
1
Drain and rinse the canned white beans in a colander under cool running water, allowing excess liquid to drain completely.
2
Mince the garlic clove finely and chop the red onion into small, even pieces for consistent texture throughout the salad.
3
Drain the water-packed tuna cans thoroughly, pressing gently with a spoon to remove excess liquid without breaking up the tuna flakes.
4
Combine the drained beans, chopped red onion, minced garlic, and drained tuna in a large mixing bowl, folding gently to avoid breaking the tuna into small pieces.
5
In a small bowl, whisk together the olive oil, salt, and freshly ground black pepper until the salt dissolves and the dressing is well combined.
6
Pour the dressing over the bean and tuna mixture, then add the fresh parsley and toss gently but thoroughly until all ingredients are evenly coated.
7
Taste the salad and adjust seasonings with additional salt and pepper as needed, then let rest for 5 minutes before serving to allow flavors to meld.
5 minutes