Those hot summer nights, when you just can’t turn on the stove, this salad makes a terrific supper. But, don’t limit yourself, as this “salad” can be an appetizer, too. It’s simple and simply delicious. I’m not kidding when I tell you this takes all of about 10 minutes to make. It’s a cinch, because the ingredients are things you usually have on hand. I serve this with some really good quality bread or hearty crackers. You can toss some on crackers and voilá! a super fast appetizer.
So this is the drill: Plop the mustard, lemon juice, vinegar, garlic, olive oil, salt and pepper in the bottom of a largish serving bowl. Make certain to use your best flavored olive oil. Whisk it all together until smooth. Wash and drain the beans well. You can cook the beans from their dried from, if you want, but I usually just use canned cannellinis. Dump the red onion, roasted peppers, and capers on top of the dressing. Dump the beans and tuna on top of those lovelies. Gently toss just to combine. Taste and season with additional kosher salt and tons of freshly ground black pepper. I usually slice a tomato and put two or three slices on the plate, then plop some salad on top and sprinkle with some good black olives. Bread and butter on the side and dinner is served!! I told you this was a simple meal.
At times, I have added some finely chopped fresh oregano, basil, or lemon basil and minced chives. I like the addition of herbs, but I really love the pure flavors of the salad without them. I have also added shredded, cooked chicken instead of tuna. Whatever you do, you’re going to make this again and again.
White Bean, Tuna, Red Onion and Caper Salad
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon Sherry vinegar
- 1 tablespoon roasted garlic cloves, finely chopped
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 cans (15-ounce) cannellini beans, rinsed and well-drained
- 1-2 (6-ounce) can(s) tuna packed in olive oil, broken into chunks (I don’t drain it)
- 1 small red onion, very thinly sliced (about 1 cup or more)
- 2 tablespoons finely diced roasted peppers
- 2 tablespoons capers
- Tomatoes, sliced or diced
- Black olives
- Crackers or good-quality bread
Place the mustard, lemon juice, vinegar, garlic, olive oil, salt and pepper in the bottom of a largish serving bowl. Whisk everything together until smooth. Place the beans, red onion, roasted peppers, capers, and tuna on top of the dressing. Toss gently to combine. Taste and season with salt and generous amount of freshly ground black pepper, to taste.
White Bean, Tuna, Red Onion and Caper Salad Recipe©Marcia Lahens 2017. All rights reserved.
It’s summer and this is the perfect supper during the hot weather and with summer tomatoes at their peak, enjoy this now…today!