Here is an easy White Bean Tuna Salad with Artichoke Hearts recipe that requires mostly pantry items. It's quick, delicious, nutritious and filling. Enjoy!
Ingredients
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- 2 cups Cannellini beans
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- 8-10 marinated artichoke hearts
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- 1 Tbsp. Rice Wine Vinegar
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- 1 Tbsp. chopped shallot
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- 1 Tbsp. fresh dill or 1/2 tsp. dried drill
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- 1 Tbsp. rinsed capers
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- 6 Tbsp. Extra Virgin Olive Oil
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- 1 Tbsp. lemon juice
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- 1 tsp. dried oregano
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- 1/2 tsp. salt
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- 1/4 tsp. freshly ground pepper
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- 1/4 cup sliced red cabbage
Instructions
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- In a small bowl, combine shallot with olive oil, lemon juice, rice wine vinegar, salt, pepper and oregano. Mix well and set aside.
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- In a large shallow serving bowl, add beans, break up tuna, add artichokes, capers and toss with dressing.
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- Top with sliced cabbage and chopped dill. Serve immediately.
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- Refrigerate any leftovers for up to 3 days.
Notes:
If you choose to cook your own beans, rinse 1 cup dried beans and cover with about 2 inches of water. Let sit overnight.
The next day, rinse beans and cover with fresh water. Again, about 2 inches above beans. Cook for 45 minutes and check for doneness. You can cook them a little longer for softer beans.
Daniela is a gluten- and dairy-free blogger at Calm Eats. Growing up in Romania, she learned to love being in the kitchen and cooking from scratch. Food sensitivity later in life, however, has prompted her to shift her focus by cooking seasonally, without gluten or dairy, while sacrificing none of the taste. She resides in the Wyomissing with her husband and two small children. She loves photography, writing, the ocean, and empowering others to take gut health into their own hands by cooking and eating real food.
