Bright, briny, and effortlessly satisfying, this cannellini bean salad is a fresh take on a classic Italian combination. Creamy white beans and tender flakes of tuna are tossed with vibrant lemon, peppery olive oil, and tangy pepperoncini that bring a gentle heat and irresistible bite. Finished with plenty of fresh parsley, it is light yet hearty, perfect for a quick lunch or a refreshing side that only gets better as it sits.
Ingredients:
5 tbsp Cento Imported Extra Virgin Olive Oil
1 can Cento Cannellini Beans (15.5 oz), drained & rinsed
2 cans Cento Tuna Fish in Olive Oil (5 oz), drained
1 cup Cento Sliced Pepperoncini
1 tbsp Cento Sliced Pepperoncini, brine
2 tbsp Lemon Juice
1 cup Fresh Parsley, finely chopped
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
Directions:
In a large bowl, whisk together lemon juice, pepperoncini brine, olive oil, salt, and pepper until well combined. In a separate bowl, add beans and toss with a few spoonfuls of the dressing, letting them sit briefly to absorb the flavor. Gently fold in tuna, pepperoncini, and parsley, then toss everything together, adding more dressing as needed until the salad is lightly coated. Serve with crostini. Serves 6.
Full recipe: https://www.cento.com/recipes/salads/tuna_cannellini_bean_salad.php
1 Comment
Pepperoncini in tuna salad is delicious. I make a pickle-heavy tuna salad with sweet, dill and kosher pickle chunks plus pepperoncini and lots of black pepper. I love it.