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White Bean Salad with Fresh Tuna Confit

Martha Holmberg

Servings: four to six.

Dressing the white beans in the oil and vinegar while they’re still warm will allow them to absorb the flavor of the vinaigrette, and adding the onion at the same time will mellow the flavor of the onion without cooking it.


  • 1 cup dried small white beans, such as cannelini or navy, soaked overnight, drained, and cooked in plenty of salted water until done but not mushy  (or use two 15-1/2-oz. cans cooked white beans, thoroughly rinsed and drained)
  • 1/2 cup extra-virgin olive oil
  • 3 Tbs. red-wine vinegar
  • 1 small onion, finely diced to yield 1/2 cup (red onion looks nice)
  • 4 scallions (white and light green parts only), chopped
  • 3 Tbs. chopped fresh tender herbs, such as flat-leaf parsley, mint, cilantro, or basil, or a mix
  • 1/2 lb. fresh tuna confit, drained and flaked into bite-size pieces (or use two 6-oz. cans light tuna in oil, drained)
  • 12 cherry tomatoes, halved (or 1 large, firm ripe tomato, diced)
  • Salt and freshly ground black pepper

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 350
      Fat Calories (kcal): 200
      Fat (g): 22
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 15
      Sodium (mg): 490
      Carbohydrates (g): 24
      Fiber (g): 9
      Protein (g): 16


  • While the beans are still warm, toss them with the olive oil, vinegar, onion, and scallions. (If you’re using canned beans, heat them gently before dressing them.) Allow to cool fully. When cool, fold in the herbs, tuna, and tomatoes, adjusting the vinegar as needed. Season to taste with salt and pepper and serve at cool room temperature.


Rate or Review


  • Mark27701 | 05/08/2008

    This salad is delicious and refreshing.

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