But enough about me. Let’s talk about today’s recipe for White Bean and Tuna Salad, a popular antipasto dish. It’s one of my favorite salads to order at restaurants, but I’d never thought to make it at home until now.
My version does away with the usual raw onions or shallots — instead, I added thinly sliced celery for a little extra crunch. Be sure to use the inner leaves of the celery stalk, too, as they add a nice hit of spingy flavor. Dress your salad with some fresh lemon juice and zingy extra virgin olive oil, toss gently, and you’re done!
White Bean and Tuna Salad (printer-friendly version)
2 (15-ounce) cans Cannellini beans, rinsed and drained
1 (6-ounce) can oil-packed yellowfin tuna
3 ribs celery plus inner leaves, sliced thinly
5 large sprigs flatleaf parsley, chiffonaded
juice of 1 lemon
2 Tbsp. extra virgin olive oil
1/4 tsp. Aleppo pepper
1/4 tsp. sea salt
1. Combine all ingredients in a medium mixing bowl. Mix gently with a large spoon, taking care not to smash the beans.
2. Serve on a bed of arugula or other lettuce. Garnish with tomatoes and parsley and serve.