Italian Tuna White Bean Salad
Want a delicious Italian salad recipe? Try Italian tuna white bean salad. Fresh tuna and cannellini beans make this Tuscan classic a hit.
Servings: 6
Equipment
- Colander or Sieve
Ingredients
- 2 Cans cannellini beans
- 1 Pound tuna steaks fresh
- 2 Tablespoons olive oil
- 1 Tablespoon red wine vinegar
- 2 Tablespoons parsley fresh
- 2 Tablespoons basil cut into ribbons
- ½ Teaspoons black pepper
- 2 Cloves garlic minced
- 1 shallot thinly sliced
- 2 Cups arugula
For the Brine:
- 2 Tablespoon olive oil extra virgin
- 2 Sprigs rosemary
- 1 Tablespoon shallot
- 1 Tablespoon kosher salt
Instructions
- Drain then rinse the beans then put them a large mixing bowl. Fill with water until the beans are covered. Add olive oil, red wine vinegar, rosemary, chopped shallot, and salt. Refrigerate for one hour.
- Next, prepare tuna. Heat a skillet over medium high heat. Add a tablespoon of olive oil and swirl to coat.
- Brush tuna with a tablespoon of olive oil and season with a pinch of salt and pepper. Add to the pan and cook for 5 minutes per side. Lower the heat and cover. Cook 10 minutes, or until internal temperature has reached 145 degrees F.
- Add tuna to a bowl and toss with a pinch of salt, pepper, and minced garlic. Use a fork and gently press the tuna to flake. Cover, then refrigerate for 15 minutes to cool.
- Drain the beans and discard the liquid. Combine the beans with the tuna, arugula, shallot, and basil in a bowl. Serve immediately.
Notes
Use high-quality tuna: Fresh, sushi-grade tuna will yield the best texture and flavor. If you can’t find fresh, choose a high-quality frozen option and thaw it properly.
Don’t skip the brining step: Allowing the beans to sit in the seasoned brine enhances their flavor, making them more tender and flavorful once combined with the other ingredients.
Cook the tuna to the right temperature: Keep an instant-read thermometer handy to ensure the tuna reaches an internal temperature of 145°F for perfect doneness.
Let the tuna cool before combining: Refrigerating the flaked tuna before mixing it into the salad helps keep the salad light, cool, and refreshing.
Cut the basil just before serving: Slicing basil into ribbons right before you toss it into the salad preserves its bright, fresh aroma.
Adjust the seasoning to taste: Start with the suggested amounts of salt, pepper, and vinegar, but don’t be afraid to add a little more if needed. A small splash of additional red wine vinegar or olive oil can bring everything together beautifully.
Don’t skip the brining step: Allowing the beans to sit in the seasoned brine enhances their flavor, making them more tender and flavorful once combined with the other ingredients.
Cook the tuna to the right temperature: Keep an instant-read thermometer handy to ensure the tuna reaches an internal temperature of 145°F for perfect doneness.
Let the tuna cool before combining: Refrigerating the flaked tuna before mixing it into the salad helps keep the salad light, cool, and refreshing.
Cut the basil just before serving: Slicing basil into ribbons right before you toss it into the salad preserves its bright, fresh aroma.
Adjust the seasoning to taste: Start with the suggested amounts of salt, pepper, and vinegar, but don’t be afraid to add a little more if needed. A small splash of additional red wine vinegar or olive oil can bring everything together beautifully.
Nutrition
Calories: 265kcal | Carbohydrates: 24g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 27mg | Sodium: 1647mg | Potassium: 194mg | Fiber: 7g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 5mg
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