Olivia's Tuna and Cannellini Bean Salad
30 Jul 2026
There is a quiet confidence to Italian summer cooking, where a handful of carefully chosen ingredients are all that’s needed. This Tuna & Cannellini Bean Salad is a seasonal staple, enjoyed on the hottest days when turning on the oven is simply out of the question.
2 as a light lunch, 4 as an antipasto
Ingredients
1 red onion
Red wine vinegar, 30ml plus a splash for soaking the onions
2 x 160g tins or jars of tuna packed in olive oil, drained
400g (drained weight) jarred cannellini beans, rinsed
A good few sprigs of parsley, leaves only and chopped finely
1 lemon
Extra virgin olive oil, approx. 90ml
1. Half the onion, peel off the skin and discard.
2. Slice into half-moons as thinly as possible - you could use a mandolin if you have one.
3. Put the onion in a bowl, cover with cold water and add a good splash of red wine vinegar. Let this sit for 15-20 minutes or so - this helps get rid of the strong taste from raw onion.
4. Put the tuna into your salad bowl, followed by the beans. Drain the onion and add to the bowl.
5. Sprinkle in the chopped parsley and zest the lemon in. Season with plenty of salt and dress generously with your best extra virgin olive oil, a squeeze of lemon juice and a couple tablespoons of red wine vinegar.
