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Tuna and Bean Salad

This is a lovely salad, packed with a lot of protein, not just from the beans, but also from the tuna, which is an excellent source of Omega-3 fatty acids. Satisfy your hunger with this quick and tasty Italian dish.
The article and photos were produced exclusively for Dep Magazine November 2014 issue.

Ingredients ( serves 4)

  • 1 small or 1/2 medium red onion, peeled and very thinly sliced
  • 1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
  • 1 (6 1/2-ounce) can water-packed tuna, drained
  • 1 (15-ounce) can cannelini beans or borlotti beans, drained through a strainer and rinsed
  • 3 fresh sage leaves, slivered
  • 2 tablespoons finely chopped flat-leaf parsley
  • Salt and freshly ground pepper
  • 1 small or medium garlic clove, finely minced
  • ½ teaspoon Dijon mustard
  • 7 tablespoons extra virgin olive oil
  • ½ Japanese cucumber, cut in half lengthwise and sliced, for garnish

Equipment (available at Kitchen Art Store)


Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.

In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.

In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard.

Whisk in the olive oil. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.

Recipe – Words: Hoàng Anh
Cooking: Hoa Thái
Food Styling: Nam San
Photos: Kiyoshi Jiro

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Kitchen Art Production team: Concept - Hoàng Anh; Food preparation: Hoa Thái; Styling - Chi Anh, Nam San; Photos: Kiyoshi Jiro