Filed Under: boil, north-american, salads, Starter, Under 20 Mins, Vegetables

Tame Tuna & Beanie Salad

The dressing makes it irresistible while the beans and tuna keep it light and comforting

April 8th, 2012

From the book Real Food, Real Fast © 2006, by Sam Stern and Susan Stern. Published by Candlewick Press. Reprinted with permission of the publisher.

Prep Time
5 minutes
Cook Time
5 minutes
  • Handful of green beans
  • 1 clove garlic, crushed
  • Pinches of sugar
  • Pinches of salt
  • ½ teaspoons dijon mustard
  • 1 tablespoon wine vinegar
  • 3 tablespoons olive oil
  • 1 can (15 ounces) cannellini or navy beans, drained
  • 1 small red onion, sliced
  • 1 stick celery, sliced
  • A few cherry tomatoes, halved
  • A few fresh herbs of choice, such as cilantro, parsley, or basil
  • 1 can (7 ounces) tuna
  1. Boil a small pan of water. Add the green beans. Boil for 3 to 4 minutes till just crisp. Drain under cold water. Chop or leave whole.

  2. In a small bowl, mix the garlic, sugar, salt, mustard, and vinegar. Add oil, beating or whisking.

  3. Chuck the green beans, canned beans, onion, celery, cherry tomatoes, and herbs into a large bowl. Mix in the dressing.

  4. Drain the tuna and fork it gently into the bean salad. Eat with warmed bread to soak up the dressing.

Tame Tuna & Beanie Salad
Photography by Lorne Campbell

Leave a Reply

Your email address will not be published.