The Food Network has always held a special spot in my heart. Back when my kids were little, it was my escape during the chaos of juggling toddlers and babies. It became my “me time” everyday. Giada was definitely one of my favorites—I loved how she kept flavors so simple yet delicious, and she always left me feeling inspired. Honestly, the Food Network sparked something in me and fueled my dream of building Tricks in the Kitchen.
I’ve been making this salad for so long, and it’s one of those go-to recipes that never fails me. It actually one of Giada’s recipes, and over the years, it’s become a staple in my kitchen because it’s flavorful, easy, and delicious. Plus—it’s loaded with protein and comes together with just a handful of simple ingredients.
The star ingredients are white cannellini beans and tuna, which create the perfect balance of creaminess and savory flavor. You can absolutely use canned beans, but I love cooking my own beans from dry. I simmer them with garlic, thyme, salt, and water. I freeze them in batches to have on hand.
Here’s how I make it:
Ingredients:
• White cannellini beans, drained (or homemade cooked beans)
• 1 large can of tuna in olive oil
• Chopped red onion
• Flat-leaf parsley, chopped
• Salt, to taste
• Red wine vinegar
• A little extra olive oil (if needed)
Instructions:
1. Combine the cannellini beans, tuna (with its olive oil), chopped red onion, and parsley in a bowl.
2. Season with salt and a splash of red wine vinegar.
3. Drizzle in a bit of olive oil if desired, and toss gently to combine.
4. Serve over a bed of arugula, enjoy it with crackers, or eat it straight from the bowl!
This salad is perfect for meal prep, quick lunches, or a light but satisfying dinner. It’s healthy, high in protein, and full of bright Mediterranean flavors.
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One of my favorite things to do when my kids were little was to watch the Food Network show. Used to be like my happy 20 minutes. When they would take naps, I would always turn on the Food Network show and watch Gida cook. And it really has always inspired me. And this is why I wanted to do what I do now is watching these ladies on TV cooking. Always inspired me. And I’m hope I’m doing that for somebody. But this salad from Gida that she made many many moons ago is one of my favorite that I still make all the time. And uh I’ve I don’t know if I’ve do it the same or I’ve tweaked it a bit, but it’s a simple summer salad and you’re going to love it. Check it out. We’re going to start out with chopped red onion, canolini beans, my favorite tuna with its olive oil. Onto the bowl, red wine vinegar, flat leaf parsley. Mix it all together. Add some salt and extra olive oil and you’re done. It’s