Tuna & White Beans

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.





Tuna with White Beans and Greens


Submitted by:

Stacey D-J



Preparation time:

15 minutes


1 bunch arugula

1 small head curly endive (8 oz)

1 head radicchio (6 oz)

2 15-ounce cans cannellini or other white beans

4 ounces red onion or Vidalia onion

8 springs flat-leaf parsley

cup capers, rinsed and drained

12 ounces tuna (leftover grilled is best; may use canned albacore)

1 lemons

2 tablespoons extra-virgin olive oil

salt and pepper


Clean greens, trim into bite-size pieces (I take the lazy way out and use bagged spring mix).  Spin or remove excess moisture with paper towels.  While greens dry, rinse and drain beans.  Cut thin slice from the top and bottom of the onion, halve lengthwise, peel, and cut crosswise half-moon slices.  Chop parsley.  Put beans, onion, parsley, and capers in a large salad or mixing bowl with greens.  Break tuna into pieces (or if using canned, drain well).  Add tuna to greens mixture.  Juice lemons.  Add to olive oil, add salt and pepper to taste.  Mix well and pour over salad ingredients.  Toss well and serve.


For a good variation, omit beans, add nicoise olives and lightly blanched green beans (like Salad Nicoise).