Tuna White Bean Mediterranean Salad

Equipment

• ✓ Mixing bowls
• ✓ Colander
• ✓ Knife and board

Ingredients

• 320 g tuna in olive oil, drained
• 400 g cooked cannellini beans, rinsed and drained
• 250 g cherry tomatoes, halved
• 180 g cucumber, diced
• 80 g red onion, thinly sliced
• 100 g olives
• 25 g flat-leaf parsley, chopped
• 45 ml extra virgin olive oil
• 30 ml lemon juice
• 12 ml red wine vinegar
• 5 g dried oregano
• 8 g fine salt
• 3 g black pepper

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Keep tuna in broad flakes by adding it after the beans and vegetables have already been dressed.

Ingredient choices: Use ready-to-eat canned tuna and fully cooked beans, both well drained. Olives contribute salt, while tuna packed in oil may retain some oil after draining. Account for this before adding the entire dressing.

Cooking control: Mix dressing with beans and firmer vegetables first, then fold in tuna and parsley gently. Taste with an olive and a piece of tuna included. Keep chilled until serving and follow opened-can storage guidance.

If something goes wrong: A heavy texture may contain too much retained tuna oil plus dressing. Broken beans and tuna result from vigorous stirring. Excess liquid usually comes from cucumber, tomatoes or insufficient drainage.

Ingredient Substitutions

• ↔ Cannellini beans → butter beans
• ↔ Tuna in olive oil → tuna in spring water plus extra olive oil
• ↔ Red wine vinegar → sherry vinegar

Food Safety & Doneness

Use ready-to-eat ingredients within their package use-by dates and keep at 4°C or below. Keep prepared salads separate from raw food; refrigerated smoked fish may require additional precautions for pregnant or immunocompromised diners. Follow the product instructions.

Serving & Plating

Serve in a broad bowl with tuna distributed evenly. Bread is optional and should be considered separately in dietary claims.

Storage

Keep prepared components covered at 4°C or below. Use within 2 days, or sooner if a package use-by date requires it. Store dressing separately where possible; do not leave perishable salad at room temperature for more than 2 hours.