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Tuna Salad #4 : Tuna and White Bean Salad

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“This is a very simple, mild tuna salad. Prepping the onion as directed removes the raw onion bite. I like this on a bed of green salad. [Essentials of Classic Italian Cooking (Marcella Hazen)]”
READY IN:
10mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. FOR THE ONION:
  2. Slice into thin rings, and place in a bowl of cold water.
  3. Squeeze with your hands for 3-4 seconds, releasing milky liquid into the water.
  4. Drain and cover with fresh cold water.
  5. Let sit for 10 minutes.
  6. Repeat the squeezing and draining 2 - 3 more times before making the salad.
  7. Drain the onion pieces thoroughly and pat them dry.
  8. FOR THE SALAD:
  9. Put the beans and onion into a serving bowl, sprinkle liberally with salt, and toss.
  10. Drain the tuna and add it to the bowl, breaking it into large flakes with a fork.
  11. Pour on enough oil to coat well, toss thoroughly.
  12. Add a dash of vinegar and a generous quantity of black pepper, toss thoroughly, turning over the ingredients several times.
  13. Taste and correct for seasoning.

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