This Mediterranean tuna and white bean salad is bursting with healthy, light flavors—from the fresh parsley and mint, to the crisp celery, red and green onions, and peppery arugula. Together with big, creamy butter beans and tuna, it’s rich in protein and fiber.
Salad, Side Dish
For the salad:
1cupgiant white beans (butter beans), soaked in water overnight (or 2 cans of cannellini or butter beans, rinsed and drained)
2x 190 g jars good-quality sustainable tuna packed in olive oil, drained, broken into pieces
1small red onion,cut in half and thinly sliced
4green onions,trimmed and thinly sliced
3celery stalks,sliced thinly
2tablespoonsfreshly chopped flat-leaf parsley
2tablespoonsfreshly chopped mint
2generous handfuls arugula
For the dressing:
2tablespoonsgood-quality red or white wine vinegar
1tablespoonfresh lemon juice
salt and freshly ground pepper to taste
4tablespoonsextra-virgin olive oil
Drain and rinse the beans. In a large pot, add the beans and cover with 4-5 cm of water. Bring to a boil, reduce heat to a low simmer and cook, partially covered, until the beans are tender, but still hold their shape. The beans should be cooked but not mushy. Set aside to cool.
Toss the beans, tuna, onion, celery, parsley and mint together in a large bowl.
In a small bowl, whisk together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard, olive oil and yogurt.
Combine the dressing with the bean and tuna mixture, add the arugula and toss again.
Serve chilled or at room temperature. Enjoy with a slice of warm grilled country bread!