Italian Tuna Salad That Tastes Like Summer by the Sea
Ingredients
- 2 cans (5 oz each) tuna packed in olive oil, lightly drained
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup pitted Kalamata olives, roughly chopped
- 1/3 cup red onion, very thinly sliced
- 2 tablespoons capers, drained
- 2 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup fresh flat-leaf parsley, roughly torn
- A few fresh basil leaves (optional)
Instructions
- Open tuna cans and drain, leaving a small amount of olive oil in the tuna. Flake into a large bowl with a fork, keeping some texture — do not shred into paste.
- Add drained cannellini beans to the bowl and fold gently to combine without breaking the beans.
- Add cherry tomatoes, Kalamata olives, red onion, capers, and minced garlic to the bowl.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper. Pour over the salad.
- Fold everything together slowly and gently. Taste and adjust lemon, salt, or olive oil as needed.
- Scatter fresh parsley and basil leaves over the top.
- Let sit for 10 minutes before serving if possible — the flavors settle and improve. Serve cold.
Notes
Use oil-packed tuna for the best flavor and texture — it makes a noticeable difference in a no-cook salad where the tuna carries the whole dish.