Bean and tuna salad

May 13, 2020
Tuna salad
Tuna salad


1/2 whole-grain baguette, torn into 2-inch pieces (about 1 cup)

2 Tbspolive oil

1 can (16 ounces) cannellini beans, no salt added, drained and rinsed

2 small dill pickles, cut into bite-size pieces (about 2 tablespoons)

1 small red onion, thinly sliced (about 1/2 cup)

2 Tbsp red wine vinegar

1/4 tsp pepper

1 can (7 ounces) water-packed tuna, no salt added, drained and rinsed

2 Tbsp finely chopped fresh parsley


* Heat broiler. Place the baguette pieces on a heavy cookie sheet and brush with 1 tablespoon of the oil. Place under broiler for about 1 to 2 minutes, until golden. Turn the bread pieces and broil for an additional 1 or 2 minutes.

* In a large bowl, combine the remaining oil, beans, pickles, onion, vinegar and pepper. Fold in the broiled baguette pieces. Divide the mixture among four bowls and top with the tuna and parsley. (Mayo Clinic)