Tuna and White beans are a classic combination—and a delicious one. This salad is good on its own as a side, or spooned over a mixed greens or wilted spinach.
Serves 4
Juice of 2 lemons
2 tablespoons chopped fresh flat-leaf parsley leaves
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary
¼ cup sun-dried tomatoes (not oil-packed)
1 15 ½-ounce can cannellini beans rinsed and drained (or 1 ¾ cup dried beans, cooked to tender)
2 6-ounces cans solid white tuna packed in water, drained
10 roasted garlic cloves, peeled
Sea salt and freshly ground black pepper to taste
1. Whisk the lemon juice, oil, vinegar, parsley, and rosemary together in a small bowl. Add the sun-dried tomatoes and let them marinate in the vinaigrette for 10 to 15 minutes to soften.
2. Place the beans, tuna, and roasted garlic in a medium bowl. Add the vinaigrette and sun-dried tomatoes, season with salt and pepper, and toss gently to mix. Cover and refrigerate to marinate for at least 1 hour or overnight.
3. Serve at room temperature.
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