Cherry & Dennis Helper Habitat

Mediterranean Tuna and White Bean Salad

地中海吞拿魚白豆沙律

Mediterranean Tuna and White Bean Salad: Large tuna flakes, firm white beans and crisp vegetables are lightly coated in fresh lemon and olive oil for a no-cook four-person meal.

Total time: 30 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Large tuna flakes, firm white beans and crisp vegetables are lightly coated in fresh lemon and olive oil for a no-cook four-person meal.

01

Ingredients

Main ingredients

320 g canned tuna
400 g canned white beans
1 piece cucumber
250 g Cherry tomatoes
1 piece red onion
1 piece lemon
3 tbsp olive oil
20 g parsley
1 tsp Black pepper

Mediterranean Tuna and White Bean Salad: 320 g canned tuna, 400 g canned white beans, 1 piece cucumber, 250 g Cherry tomatoes, 1 piece red onion, 1 piece lemon, 3 tbsp olive oil, 20 g parsley, 1 tsp Black pepper

02

Tools

can opener
colander
kitchen paper
knife
cutting board
mixing bowl
small bowl
whisk
citrus juicer
measuring spoons
serving bowl
timer

Mediterranean Tuna and White Bean Salad: can opener, colander, kitchen paper, knife, cutting board, mixing bowl, small bowl, whisk, citrus juicer, measuring spoons, serving bowl, timer

03

Steps

Drain the tuna completely: Open and drain all 320 g canned tuna in a sieve for 2 minutes, then press once gently so the salad will not become watery.

Step 1

Drain the tuna completely

Open and drain all 320 g canned tuna in a sieve for 2 minutes, then press once gently so the salad will not become watery.

Rinse and dry the white beans: Rinse all 400 g white beans under cold water until the liquid runs clear, then drain and pat the beans dry without crushing them.

Step 2

Rinse and dry the white beans

Rinse all 400 g white beans under cold water until the liquid runs clear, then drain and pat the beans dry without crushing them.

Dice the cucumber: Trim the whole cucumber and cut it into even 1.5 cm dice, removing a watery seed core first if it is very soft.

Step 3

Dice the cucumber

Trim the whole cucumber and cut it into even 1.5 cm dice, removing a watery seed core first if it is very soft.

Halve the cherry tomatoes: Wash all 250 g cherry tomatoes, dry them, and cut each one in half through the stem end with a sharp knife.

Step 4

Halve the cherry tomatoes

Wash all 250 g cherry tomatoes, dry them, and cut each one in half through the stem end with a sharp knife.

Slice the red onion very thinly: Peel the whole red onion and slice it into paper-thin half-moons so its bite is spread evenly through the salad.

Step 5

Slice the red onion very thinly

Peel the whole red onion and slice it into paper-thin half-moons so its bite is spread evenly through the salad.

Chop the parsley: Wash and dry all 20 g parsley, remove thick stems, and chop the leaves finely without bruising them into paste.

Step 6

Chop the parsley

Wash and dry all 20 g parsley, remove thick stems, and chop the leaves finely without bruising them into paste.

Whisk the lemon dressing: Juice the whole lemon and whisk it with all 3 tablespoons olive oil and 1 teaspoon black pepper until lightly emulsified.

Step 7

Whisk the lemon dressing

Juice the whole lemon and whisk it with all 3 tablespoons olive oil and 1 teaspoon black pepper until lightly emulsified.

Combine the beans and vegetables: Place all white beans, cucumber, tomatoes and red onion in a large mixing bowl and fold twice to distribute them.

Step 8

Combine the beans and vegetables

Place all white beans, cucumber, tomatoes and red onion in a large mixing bowl and fold twice to distribute them.

Fold in the tuna in large flakes: Add all drained tuna and fold it through only 3 or 4 times, keeping visible large flakes instead of mashing it.

Step 9

Fold in the tuna in large flakes

Add all drained tuna and fold it through only 3 or 4 times, keeping visible large flakes instead of mashing it.

Pour the dressing around the bowl: Pour all lemon dressing around the inside edge of the bowl rather than directly onto one patch of tuna.

Step 10

Pour the dressing around the bowl

Pour all lemon dressing around the inside edge of the bowl rather than directly onto one patch of tuna.

Add parsley and toss gently: Scatter all 20 g chopped parsley over the salad and toss from the bottom 3 times until everything is lightly coated.

Step 11

Add parsley and toss gently

Scatter all 20 g chopped parsley over the salad and toss from the bottom 3 times until everything is lightly coated.

Rest the salad before serving: Cover and rest the salad for 10 minutes at cool room temperature, then divide equally among 4 bowls; refrigerate promptly if not serving.

Step 12

Rest the salad before serving

Cover and rest the salad for 10 minutes at cool room temperature, then divide equally among 4 bowls; refrigerate promptly if not serving.

Common mistakes

Poorly drained tuna or beans make the dressing watery.
Overmixing crushes the tuna and beans into paste.

Tips

Fold only a few times to keep large tuna flakes visible.

A ten-minute rest softens the onion without taking away cucumber crunch.