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Tuna and White Bean Salad

Here’s a seafood salad that eats like a meal. Even better, preparation is a breeze.

1 can (100 g) Gold Seal No Drain Solid White Tuna
4 anchovy fillets drained and patted dry, chopped fine
red onion, finely sliced
clove of garlic, finely chopped
2 tsp rosemary, finely chopped
1/2 cup
fresh parsley leaves, finely chopped
1/4 cup
extra virgin olive oil

juice of one lemon
1 can (540mL)
cannellini beans, drained and rinsed
  pepper to taste
  • Chef's Tips

    Serve with croutons or cheese sticks.  No added salt is needed with this as the anchovies are salty enough.


    1. In a small bowl whisk together the anchovies, onion, garlic, rosemary, parsley, olive oil and lemon juice until well combined into a dressing.
    2. In a large bowl stir together tuna, beans and dressing and mix well. Season with pepper. 
    3. Place for 30 minutes to 1 hour in the refrigerator for the flavours to meld together.
  • YIELD:

    Serves 4 - 6


    Prep: 15 mins
    Total: 20 mins

    Nutritional Values
    53.4 g
    Sat Fat 7.8 g
    Carbs 9.5 g
    Protein 32.9 g
    Fibre 3.2 g
    Cholesterol 41 mg
    Sodium 766 mg
    Sugar 2.6 g
    Calcium 11%


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