With oil-packed tuna and creamy cannellini beans, and a variety of Italian lettuces, this salad is inspired by the flavors of Tuscany. This is a perfect lunch with a variety of textures and bright flavors!

Italian Tuna Salad

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Italian Tuna Salad

Category

Main Course Salad

Prep Time

15 minutes

Image of Italian Tuna Salad

Ingredients

  • 1 tablespoon capers (drained and chopped)
  • 2 tablespoons lemon juice (from 1 large lemon)
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 3/4 teaspoon kosher salt (divided)

  • 1 15 ounce can cannellini beans, drained and rinsed

  • 1 6.35 ounce jar tuna packed in olive oil, drained
  • 1 Belgian endive (cut into 2 inch pieces)

  • 2 small treviso, cut into 2 inch pieces

  • 2 cups baby arugula
  • 1 small fennel (shaved on a mandolin or sliced thinly with a knife)
  • 1/2 cup Italian parsley leaves

Instructions

  1. As seen on: Giada In Italy, Episode 6. Sisters and Cousins.
  2. To a large bowl add the capers, lemon juice and Dijon mustard. Whisk together. While whisking, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. To the dressing add the beans and mash gently with a spoon. Add the tuna, flaking it with a fork into bite sized pieces as you add it to the bowl. Toss lightly to coat. Add the endive, treviso, arugula, shaved fennel, parsley leaves and the remaining 1/2 teaspoon salt on top of the tuna mixture. Using your hands, toss the salad together bringing the dressing up from the bottom of the bowl until everything is coated evenly.
dairy free
gluten free
nut free