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Tuna and White-Bean Salad

Tuna and White-Bean Salad
3 votes, 5.00 avg. rating (94% score)
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Yield: 4 to 6 servings


  • 4 cups cooked or canned white canellini beans, drained and rinsed
  • 1/2 cup chopped red onion
  • 1 clove garlic, minced
  • 1/2 cup chopped fresh parsley
  • 1/2 cup olive oil
  • freshly ground black pepper
  • salt, to taste
  • 2 cans oil- or water-packed tuna, drained


Mix the beans, onion, garlic, and parsley with the olive oil, and season to taste with pepper and salt. Arrange the tuna on top, mixing lightly without mashing it. Let it sit for about an hour to allow flavors to blend.
Updated Thursday, May 8th, 2003

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2 Responses to Tuna and White-Bean Salad

  1. Anonymous July 8, 2003 at 11:11 pm #

    Superb! I did use 1/3 cup of olive oil.

  2. Yerbatera Conocimientos February 4, 2004 at 2:42 pm #

    Thanks for an easy & nutritious meal! I served this on a bed of baby spinach — mmmmmmmmm!

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