White Bean Salad with Fresh Tuna Confit

White Bean Salad with Fresh Tuna Confit
Photo by Martha Holmberg


  • 1 cup dried small white beans, such as cannelini or navy, soaked overnight, drained, and cooked in plenty of salted water until done but not mushy (or use two 15-½-oz. cans cooked white beans, thoroughly rinsed and drained)
  • Salt and freshly ground black pepper
  • 3 Tbs. chopped fresh tender herbs, such as flat-leaf parsley, mint, cilantro, or basil, or a mix
  • 12 cherry tomatoes, halved (or 1 large, firm ripe tomato, diced)
  • 3 Tbs. red-wine vinegar
  • ½ lb. fresh tuna confit, drained and flaked into bite-size pieces (or use two 6-oz. cans light tuna in oil, drained)
  • 4 scallions (white and light green parts only), chopped
  • + 2 more ingredients
    • 1 small onion, finely diced to yield ½ cup (red onion looks nice)
    • ½ cup extra-virgin olive oil

While the beans are still warm, toss them with the olive oil, vinegar, onion, and scallions. (If you're using canned beans, heat them gently before dressing them.) Allow to cool fully. When cool, fold in the herbs, tuna, and tomatoes, adjusting the vinegar as needed. Season to taste with salt and...

View full recipe at Fine Cooking


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