White Bean, Tuna and Red Onion Salad

6 servings

Italians use good quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad. Water packed tuna will taste insipid.


  • 4 cups cooked and seasoned white beans
  • 2 cans (6 ounces each) olive-oil-packed tuna, lightly drained
  • 1 medium red onion, peeled, halved and thinly sliced
  • Fruity extra-virgin olive oil
  • Freshly ground black pepper


Place white beans in a large serving bowl and add tuna. Break up the tuna with a wooden spoon. Scatter onion over tuna; then drizzle with some olive oil, and season generously with freshly ground black pepper.

Special Offer: Get more recipes from Saveur, the award-winning magazine for those passionate about food, drink and travel. Click for details.

Recipe reprinted by permission of World Publication, LLC. All rights reserved.

RecID 6974

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.