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White Bean and Tuna Salad

White Bean and Tuna Salad
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Yield: 6 servings

Serve this salad for lunch or as part of a soup-and-salad supper.

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  • 1 red bell pepper, cut into thin strips
  • 2 cans (61/2 ounces each) solid white tuna, drained
  • 4 cups cooked cannellini beans
  • 5 scallions, thinly sliced
  • 2 tablespoons chopped fresh basil or parsley
  • 1 teaspoon grated lemon zest


Put the red pepper into a saucepan, add water to cover, and place over high heat. Bring to a boil and cook uncovered for 1 minute. Drain and set aside. Flake the tuna into a large bowl. Add the beans, scallions, red pepper, and basil. Stir to blend, then sprinkle with lemon zest.



  • 1/2 teaspoon salt
  • 1 clove garlic
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons olive oil
  • freshly ground black pepper, to taste
  • Boston or romaine lettuce
  • 1-1/2 cups pitted black Greek or Italian olives, cut into quarters


Using a pestle and small mortar, work the salt and garlic into a paste. Add the lemon juice and stir with the pestle until the salt is dissolved. Transfer the paste to a small bowl. Gradually add the oil, whisking constantly. Season with black pepper and whisk to blend.
Pour the dressing over the bean mixture and toss to coat. Serve on a bed of lettuce and top with black olives.
Updated Monday, January 24th, 2011

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