Follow these steps for perfect results
Chunk light tuna
drained
Small white beans
rinsed
Cherry tomatoes
quartered
Scallions
trimmed and sliced
Extra-virgin olive oil
Lemon juice
Salt
Freshly ground pepper
to taste
Drain the canned tuna.
Rinse the canned white beans in a colander under cold running water.
Quarter the cherry tomatoes.
Trim and slice the scallions.
In a medium bowl, combine the drained tuna, rinsed white beans, quartered cherry tomatoes, sliced scallions, extra-virgin olive oil, lemon juice, salt, and pepper.
Stir gently to combine all ingredients.
Refrigerate until ready to serve, or for up to 2 days for best flavor.
Expert advice for the best results
Add a pinch of red pepper flakes for a touch of heat.
Garnish with fresh parsley or basil for added flavor and visual appeal.
For a richer flavor, use tuna packed in olive oil instead of water.
Everything you need to know before you start
5 minutes
Can be made up to 2 days in advance.
Serve chilled in a bowl or on a plate, garnished with fresh herbs.
Serve with crusty bread or crackers.
Serve as a side dish with grilled fish or chicken.
Light and refreshing, complements the flavors of the salad.
Discover the story behind this recipe
Simple, rustic cuisine using fresh, local ingredients.
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