A quick and easy recipe for Tuscan Tuna Salad with Arugula & White Beans with arugula, radishes, scallions, capers and seasonal tomatoes, with a simple shallot vinaigrette. A simple 15-minute “pantry” meal!
Need a quick meal? Here’s a super easy recipe that can be made with pantry ingredients that comes together in less than 15 minutes! Tuscan Tuna Salad with arugula, white beans, crunchy radishes, tomatoes, parsley and scallions tossed with a simple vinaigrette. Bump this up with capers and avocado, if you have them on hand.
This salad came to be because we are remodeling our kitchen. Actually, Brian is remodeling and I’m just watching but I still like to say “we” – although he’d beg to differ. 😉
Ingredients in Tuscan Tuna Salad with Arugula
- good quality canned tuna
- white beans
- arugula
- capers
- tomatos
- herbs and scallions
- Optional: avocado, radishes, microgreens
Anyhow, I had to clear everything out from the cupboards and vacate to another kitchen and promised myself that this month I’d try to use up some of our forgotten pantry ingredients because as you can imagine, being a recipe developer, it was getting a little out of hand. To put it mildly! 😉
So today, I was pretty proud of myself using up several pantry items in this one recipe!
Plus, it ended up tasting sooooooo good! And it was such a snap to make. So I thought I’d share, in case you too have a pantry problem. 😉
Make these in bowls or in mason jars for packable lunches. ( see recipe notes)
The key to a good pantry meal in my book is adding enough fresh ingredients so it doesn’t actually feel like a pantry meal. Or look like one!
So comb through your fridge and see what fresh veggies you have. Raw crunchy veggies are best here- like radishes!
If tomatoes are not quite in season, feel free to sub thinly sliced asparagus, shredded carrots or beets or even cucumbers. Olives are a nice addition too!
And of course, for vegans, you can leave the tuna out and just use more white beans. Or sub another kind of bean in addition to the white beans, like chickpeas. Feel free to add nuts or seeds!
More recipes you may enjoy
- Tuna Pasta with Olive Tapenade & Fresh Tomatoes
- Tuscan Tuna Salad with Arugula & White Beans
- 30 Fresh & Healthy Summer Dinner Ideas!
- Delicious Easy 10-Minute Tuna Salad
Enjoy and let me know what you think in the comments below!
xoxo
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Tuscan Tuna Salad with Arugula ad White Beans
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 2 1x
- Category: salad,
- Method: Tossed
- Cuisine: Mediterranean
Description
Fast and easy recipe for Tuscan Tuna Salad with arugula, white beans, radishes, tomatoes and a simple vinaigrette. A quick and easy pantry meal that can be made in 15 minutes!
Ingredients
Vinaigrette (serves 4)
- 4 tablespoons olive oil
- 2 1/2 tablespoons vinegar (red wine vinegar, champagne vinegar or sherry vinegar)
- 1 teaspoon honey
- 1/2 teaspoon salt and pepper
- 1 tablespoon very finely chopped shallot (optional, or add finely mince garlic clove)
- 1 teaspoon whole grain mustard or dijon
Tuscan Tuna Salad (serves 2)
- 2 big handfuls baby arugula
- 1/2 can ( 14 ounce) of white beans ( about 3/4– 1 cup) rinsed, drained
- 1 can white albacore tuna, drained
- 3 radishes, grated, finely sliced or cut into matchsticks
- 10 cherry or grape tomatoes ( or sub 1 turkish cucumber)
- 1/4 cup chopped Italian parsley ( or 2 tablespoons basil)
- 1–2 scallions, sliced (or sub red onion)
- 1 tablespoon capers or sub olives! ( optional but delicious)
- Optional: avocado and microgreens or sprouts
Instructions
Whisk the dressing ingredients together in a bowl (or shake in a jar) and set aside.
Place arugula in two bowls, divide beans and tuna and add to the bowls. Garnish with radish, tomatoes, parsley, scallions, capers and optional avocado and sprouts.
Spoon dressing over top and season with salt and pepper.
Enjoy!
Notes
Feel free to make this ahead, waithing to dress before eating. OR make these in mason jars- layering in this order: white beans, tuna, tomato, radish scallions, parsley, dressing and topping with the arugula.
Nutrition
- Serving Size:
- Calories: 368
- Sugar: 3.3 g
- Sodium: 494.9 mg
- Fat: 18.1 g
- Saturated Fat: 2.8 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 28.6 g
- Cholesterol: 36.1 mg
Absolutely delicious salad! I added capers and cherry tomatoes. Perfect flavour profile. Used Rio tuna and half balsamic half red wine vinegar. Perfection.
Awesome to hear Nina~!
Wonderful to hear Nina!
So simple to make and yet so delicious.
Thanks so much!
Loved this – so fresh and healthy on a hot summer night! Added green castrelvano olives
Awesome to hear Peggy!
Looking forward to making this for some Summer dinners. I know this is meant to be a pantry meal, but I think I might forego the canned tuna on this one and sear up some tuna steaks to fancy it up a bit! The asparagus tip sounds like a lovely addition as well 🙂
It wasn’t my favorite recipe from Sylvia, but still good if you’re in a pinch.
Uh oh Liz, tell me more about what you didn’t like about it, so I can fix it?
Great, easy summer salad. I made it with canned tuna I had on hand. The beans make it hearty. The vegetables are bright and delicious.
Tasty and simple for summer. I will make it again using chickpeas and other veggies! I’m eating less and less sea life overall, but this time I used a tin of pole/line-caught tuna to support the sustainability and human rights issues that are problematic with other methods. The addition of sprouts is so good!