Tuscan bean and tuna salad

Since Tuscan purple onions are not available here, I had to improvise a bit.

Shallots are also relatively mild in flavour and I find they are not too overpowering when eaten raw. Soaking them in red wine vinegar helps take the edge off and gives just enough acidity to this salad. Since this dish only has a few ingredients, splurge on the best quality beans and tuna you can find. It makes a perfect, healthy lunch.

For a variation, make a vinaigrette using lemon juice, Dijon mustard, olive oil and add a spoonful of capers. Delightful!


1 cup cannellini beans, cooked according to these instructions
1 shallot, finely chopped
2 tablespoons red wine vinegar
1/2 celery rib, finely diced
1 can (4 oz) good quality tuna packed in oil, drained
1 tablespoon extra-virgin olive oil
fleur de sel and freshly cracked black pepper


1. Put the chopped shallot in a small container and pour vinegar on top. Let marinate for about 10 minutes and drain.
2. Flake the tuna and put in a big bowl along with the rest of the ingredients.
3. Season with salt and pepper, toss and serve.

Bean and tuna salad

4 replies »

  1. I love those purple onions! They are everywhere just now. I wish I could get them when I am back in Australia. I will have to try your recipe while I am still in Bagni di Lucca…thank you.


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