White Bean & Tuna Salad

From: Tebo

On Apr 4, 2009

This is just a simple little recipe that is open to all kinds of variations. We sometimes need to get back to basics. This was just good as it is. I will do it again with other add ons but for now this was good. I wrapped some of this in a tortilla with some cooked Kale. It was great. Thanks for posting this Nose

From: GIBride01

On Mar 19, 2009

This was a nice change from plain old tuna salad. I decreased the oil to 1 TBSP of canola, out of olive oil, and increased the vinegar to 2 TBSP. Added red onion in place of green and a stalk of celery. I only had a 15 oz can of beans and 5 oz can tuna, but the proportions seemed to work. I think I may try this with red wine vinegar next time or add some lemon, as I wanted a little bit more zip in the flavor. Topped with cracked pepper and kosher salt, served on lettuce with crackers for a great lunch. Thanks for posting!

From: Sackville

On Nov 2, 2004

I make this all the time to take to work for lunch. You can add so many variations. Roasted red peppers are a nice touch or a few chilli flakes. Sometimes I add a bit of mustard into the dressing or use roasted garlic paste instead of raw garlic.

From: GaylaJ

On Mar 9, 2005

I make this often for lunch and I love it. I usually use chopped red onions, though, rather than the green ones and I like to add lots of freshly ground black pepper. I sometimes use garbanzo beans instead of cannellini, and I think they are also very good in this dish. Thanks for posting the recipe!