This tuna and cannellini bean salad is so easy, healthy and delicious. The main two ingredients definitely shine through, but the addition of red onion, fennel, fresh parsley and capers give this salad a nice boost of flavour. I always have bread on hand with this salad but it is definitely not needed, I just love bread. If you are able to buy a higher quality tuna, I would suggest it, as you will taste a difference in flavour. As for the beans, canned is fine and what I use majority of the time but if you can use dried beans and have the time to prepare, I will always suggest taking that extra step.
TUNA, CANNELLINI BEAN, RED ONION, FENNEL, CAPERS AND PARSLEY SALAD
Recipe by Mark Calaminici | Food Loves Company
240g tuna, Rio Mare or Callipo brand or any other high quality tuna is suggested
1 can (540ml) cannellini beans, drained and rinsed
¼ to ½ red onion, thinly sliced or finely diced
¼ cup fresh parsley, finely chopped
¼ bulb of fennel, thinly sliced or finely chopped, fennel fronds to taste
1 tbsp. capers, finely chopped
Zest of half a lemon
Juice of half a lemon
2 tbsp. red wine vinegar
Salt, to taste
Freshly cracked pepper, to taste
Chili flakes, to taste
Extra virgin olive oil, to taste
1. Follow this step, if you want to take the extra step with taking a bit of the “bite” out of the red onion. In a large bowl filled with ice cubes and water, submerge red onion into the water and let sit for 10-20 minutes. Remove onions and dry with paper towel.
2. Depending on the tuna you use, you can use the oil that it is packed in or drain and use fresh extra virgin olive oil. With Rio Mare and Callipo brands, I suggest using the oil it is packed in. In a large bowl add all the ingredients. Give a mix to incorporate ingredients and adjust any seasonings. Plate and garnish with extra fennel fronds, freshly cracked pepper. Enjoy!