Spanish White Bean, Tuna and Pepper Salad Recipe
This salad is a hearty version of Spanish bean ensaladas that often appear on bar menus as a quick lunch. White beans, tuna and crunchy pepper make a combination that easily replaces a full meal. The flavors are similar to an Italian bean and tuna salad, but thanks to smoked paprika and olive oil you clearly get a Spanish touch.
It turns simple pantry ingredients into a satisfying, protein-rich meal with a clear Spanish character thanks to smoked paprika, good olive oil and crunchy vegetables.
Chef's tips
Use good-quality tuna in olive oil, as its flavor carries the whole salad. Don’t skip rinsing the beans thoroughly, otherwise the brine can dominate the taste. Mix gently so the beans stay whole and the salad looks appetizing.
How to serve
Serve slightly chilled, with crusty bread or toasted wholemeal slices. It also works well as a topping for mixed greens or as part of a tapas-style spread with olives, marinated peppers and cheese.
Ingredients
- white beans, canned drained weight - 400 g
- tuna in olive oil drained - 160 g
- red bell pepper diced - 1 piece
- red onion finely diced - 0.5 pieces
- green olives pitted, sliced - 10 pieces
- olive oil extra vergine - 2 tablespoons
- white wine vinegar - 1 tablespoon
- sweet smoked paprika - 0.5 teaspoons
- salt to taste
- black pepper to taste
- flat-leaf parsley chopped - 2 tablespoons
Preparation
- Drain the beans in a sieve and rinse under cold water to remove the brine, then let them drain very well.
- Wash the pepper, remove the core and seeds, and dice finely. Finely dice the onion as well.
- In a small bowl, whisk together the olive oil, vinegar, smoked paprika, a pinch of salt and pepper to make a dressing.
- In a large bowl combine the beans, pepper, onion, olives and drained tuna, gently flaked with a fork.
- Pour the dressing over everything and gently toss so the beans don’t break apart.
- Sprinkle with chopped parsley, taste and season with more salt and pepper if needed. Serve right away or after a short chill.
Storage
Sałatka dobrze przechowuje się w lodówce, a smaki nawet lekko się rozwijają. Przed podaniem wyjmij ją na 10–15 minut z lodówki i delikatnie wymieszaj.
