| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup halved cherry tomatoes
- Kosher salt and freshly ground black pepper
- 1 cup cooked great Northern white beans
- 1 (5 to 6-ounce) can light tuna, packed in oil, drained
- 1 shallot, thinly sliced
- 1/4 cup sliced pitted kalamata olives
- 1/2 long baguette, cut into cubes (slightly stale works great)
- 2 teaspoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons roughly chopped fresh basil leaves (or oregano)
Instructions
- In medium serving bowl, add the tomatoes and season with salt and pepper, to taste. Let sit for 10 minutes before adding the beans, tuna, shallots and olives. Just before serving, mix in the bread cubes and combine gently.
- In a small bowl, whisk together the mustard, vinegar and salt and pepper, to taste. Drizzle in the oil, whisking to blend. Pour over the salad just before serving. Add the basil and toss. Taste for seasoning before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 428 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 14 mg |
| Sodium | 494 mg |
Reviews
I make this tuna salad a couple of times a month and my husband loves it! I use one can of Italian tuna in oil and one can of albacore and it is enough for 4 dinner servings. I also toast the bread cubes in a pan with olive oil. Most of the year I can get basil and it is absolutely essential. I have also substituted garbanzo beans with good results. I always use fresh tomatoes. LOVE IT!
This recipe was SHOCKINGLY good. I used canned beans and also basic canned tuna and it was still amazing. This meal will definitely be worked into my general routine.
Absolutely AMAZING!!! My boyfriend loved the salad and I quote “Its the best tuna salad I’ve ever had.”
Simple recipe with eye appeal and amazing layers of flavor! It doesn’t get any better than that! Thanks Melissa!
Love, love, love!!! I have made this with and without the beans and both ways are delicious.
love it…better the second day and the bread just tasted great even though it has lost its crunch
I actually like tuna and my husband made out this menu that we follow. And 2nd Tuesday is Tuna night, I dreaded it. I told him I love tuna, but I just don’t want it. I tried this recipe and I am in love with it! Thanks Melissa!
this was one of those amazing discoveries that come along too seldom. the tuna was light and tasty, the olives and shallots taste delights,the entire package wonderful. i made it for lunch after watching the show and the next day had all the correct ingredients and made it for dinner. my husband practically licked the plate. all of the ingredients are important, especially the beans. i did use canned diced tomatoes but they were probably a better choice in the middle of winter in the midwest. i added a chopped granny smith apple and a few capers. everything came together so beautifully, there was nothing glaringly in charge. i will make this as often as i can!
Perfect salad for lunch. My guest and husband thought it was delicious. I did use use can beans which I rinsed before putting into the salad. I did use the more expensive Italian tuna. I will be making this again.
I love this recipe! Since I am the only one who likes tuna in my family, I made this up without putting the bread in. I toasted the bread cubes and saved them in one serving portion sizes. I also divided the tuna mixture and took these separately to work, mixed together before eating and……wow, thought I was in the Italy. Delicious!