Insalata di Tonno e Fagioli

Ingredients

• 2 cans (280g) tuna, drained 2 cans (280g) tuna, drained
• 2 cups (400g) cooked cannellini beans 2 cups (400g) cooked cannellini beans
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cucumber, diced 1 cucumber, diced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh basil, chopped 1/4 cup (15g) fresh basil, chopped
• 2 tablespoons (30ml) extra virgin olive oil 2 tablespoons (30ml) extra virgin olive oil
• 2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) lemon juice
• 1 teaspoon (5ml) lemon zest 1 teaspoon (5ml) lemon zest
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 28g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the drained tuna, cannellini beans, red onion, red bell pepper, cucumber, cherry tomatoes, parsley, and basil.
2. 2.
   In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper to make the vinaigrette.
3. 3.
   Pour the vinaigrette over the salad and toss gently to coat all the ingredients.
4. 4.
   Adjust the seasoning if needed.
5. 5.
   Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Tuna — Use high-quality canned tuna packed in olive oil for the best flavor and texture.
• Cannellini beans — If using canned beans, rinse them thoroughly to remove excess sodium. If using dried beans, soak them overnight and cook until tender before adding to the salad.

Tips & Tricks

• For added crunch, you can sprinkle some toasted pine nuts or croutons on top of the salad.
• Feel free to customize the salad by adding other vegetables like olives or artichoke hearts.
• Serve the salad on a bed of fresh greens for an extra burst of freshness.

Serving advice

Serve the Insalata di Tonno e Fagioli as a light lunch or a refreshing dinner. It can be enjoyed on its own or paired with crusty bread for a more substantial meal.

Presentation advice

Present the salad in a large serving bowl or individual plates, garnished with a sprig of fresh basil or a lemon wedge for an elegant touch.