Spanish White Bean, Tomato and Tuna Salad in Olive Oil Recipe
This salad is a classic Spanish “lunch from a can”: white beans, tuna in olive oil and fresh vegetables make a filling yet light meal. In Spain, similar bowls are often taken to work or to the beach, because they travel well and don’t need reheating. The flavors are a bit like an Italian bean salad, but with a distinct emphasis on olive oil and tuna.
A quick, no-cook salad that turns pantry staples like canned beans and tuna into a satisfying Mediterranean-style meal, perfect for taking to work or the beach.
Chef's tips
Use good-quality tuna in olive oil, as its flavor really carries the whole dish. Don’t overmix the salad so the beans stay whole and the tuna remains in nice chunks.
How to serve
Serve slightly chilled with crusty bread, alongside grilled vegetables or a simple green salad. It also pairs well with a glass of chilled white wine or sparkling water with lemon.
Ingredients
- white beans from a can drained weight - 240 g
- tuna in olive oil from a can, lightly drained - 120 g
- tomato ripe, diced - 2 pieces
- red onion thinly sliced - 0.5 pieces
- black olives pitted, halved - 8 pieces
- olive oil extra for the dressing - 1 tablespoon
- white wine vinegar or red wine vinegar - 1 tablespoon
- garlic grated or very finely chopped - 0.5 clove
- flat-leaf parsley chopped - 2 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Drain the canned beans in a sieve and rinse under running water to remove the brine. Set aside for a moment to drain thoroughly.
- Wash the tomatoes and dice them. Slice the onion into thin strips and cut the olives in half.
- Put the drained beans into a large bowl and add the tomatoes, onion and olives.
- Add the tuna in olive oil to the bowl, gently breaking it into larger chunks with a fork, but without mashing it into a paste.
- In a small bowl, whisk together the olive oil, vinegar, grated garlic, a pinch of salt and pepper. Taste the dressing and adjust the seasoning as you like.
- Pour the dressing over the salad, add the chopped parsley and gently toss so you don’t crush the beans. Serve right away or after briefly chilling in the fridge.
Storage
No storage information available for this dish.
This salad is inspired by simple Spanish lunches that rely on a few good ingredients rather than complicated cooking. It’s ideal for hot days when you don’t feel like turning on the stove.
