White Bean, Tuna, and Red Onion Salad

  • Serves

    serves 6


Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad. Water-packed tuna will taste insipid.


  • 4 cups cooked <a href="">Tuscan-Style/ White Beans</a>
  • 2 (6-oz.) cans olive-oil-packed tuna, lightly drained
  • 1 medium red onion, halved and thinly sliced
  • Fruity extra-virgin olive oil
  • Freshly ground black pepper


Step 1

Place beans in a large serving bowl, and add tuna. Break up tuna with a wooden spoon. Scatter red onion over tuna; then drizzle with oil, and season generously with pepper.

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