Italian Tuna and White Bean Salad
⏳ Time
20 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
A salad that can be spread on bread, as it's thick and hearty. The white beans are large and firm, yet very soft, making them perfect for a dish with a creamy texture. Tuna, sun-dried tomatoes, capers, and celery create a flavorful and vibrant mix. The dressing is made from yogurt and some of the beans, which add extra creaminess to the salad.
Ingredients
- Sun-Dried Tomatoes - 3.5 oz
- Canned Baby Beets - 14.1 oz
- Natural Yogurt - 3.5 oz
- Olive Oil - 2 spoons
- Lemon - 1 piece
- Dried onion powder - ¼ spoons
- Canned tuna in its own juice - 12.3 oz
- Celery stalk - 3 pieces
- Capers - 3 spoons
- Parsley - 0.7 oz
- Beans - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Pat the sun-dried tomatoes with a paper towel to remove excess oil, then chop them into small cubes.
Step 2
Blend half of the beans with the Greek yogurt in a blender.
Step 3
Add olive oil, lemon zest and juice, salt, pepper, and onion powder to the blender bowl. Blend until smooth.
Step 4
In a bowl, break up the tuna meat, leaving it rather chunky.
Step 5
Finely chop the celery and chop the parsley.
Step 6
Combine the celery, capers, parsley, tomatoes, the remaining beans, and tuna.
Step 7
Drizzle with a Greek yogurt dressing on top. Gently mix with a spatula.
Step 8
This salad can be enjoyed both on its own or as a sandwich by placing it on a toasted slice of bread or between two slices of toast.
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