Tuna and White Bean Salad

Photo by Romulo Yanes

Ingredients

2 6-oz cans tuna packed in oil (preferably olive oil)
½ teaspoon black pepper
3 tablespoons fresh lemon juice
¾ teaspoon salt
¼ cup extra-virgin olive oil
1 15- to 19-oz can cannellini or other white beans
1 1-lb seedless cucumber (usually plastic-wrapped)
+ 3 more ingredients
- 1 pound tomatoes
- 1 ½ cups fresh flat-leaf parsley leaves
- 1 garlic clove

Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Whisk together garlic paste, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Let stand at room temperature 10 minutes. Gently toss beans, cucumber, tomatoes...

View full recipe at Epicurious

Comments

Variations on Tuna and White Bean Salad

- 2 6- ounces cans tuna packed in oil
- 3 cups drained and rinsed canned white beans, preferably cannellini (from two 15-ounce cans)
- +6 other ingredients
Tuna and White Bean Salad
- 3 tablespoons fresh parsley
- 1 15- to 16-ounce can cannellini (white kidney beans)
- 4 teaspoons fresh sage
- +3 other ingredients
Tuna-And-White Bean Salad
- 1/2 cup coarsely chopped fresh parsley
- 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 teaspoon honey
- +10 other ingredients