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Tuscan-style tuna with white beans makes for a super quick Mediterranean lunch. It’s bright, crisp, and loaded with protein. Skipping mayo, you’ll just dress it up with olive oil and lemon so all the good stuff pops.
I whipped this up when my friend from Italy dropped by and right away it took us back to sunny Tuscan picnics and laughter.
Bright Ingredients
- Kosher salt and black pepper: A pinch to start, add more as you go for just-right seasoning
- Crumbled feta cheese: Creamy, tangy, and salty; go for feta from brine if you can
- Lemon: A good squeeze of fresh juice wakes everything up. Rolling it first helps with juiciness
- Extra virgin olive oil: Your main flavor booster, especially if you pick a fruity one
- Thinly sliced red onion: The sharper bite ties it together—go super thin so nothing’s harsh
- Sliced olives: Use briny green or Kalamata (any pitted type you love)
- Cherry tomatoes: Halved for sweet pops; pick ones that are bright and firm
- White albacore tuna: Water-packed is best for freshness—flake it up before mixing
- Cannellini beans: Creamy texture that bulks everything up. Rinse and drain for best taste. You can swap in Great Northern beans too
- Arugula: Peppery greens add bite—but switch for baby spinach or any fresh greens you want
Easy Steps
- Final Touch:
- Sprinkle on feta, plus another dash of salt and pepper. A little more olive oil never hurts right before eating
- Toss Everything:
- Use two big forks to combine gently—keep tuna chunky for bigger bites
- Add the Dressing:
- Pour olive oil everywhere and squeeze lemon over. Try not to let seeds in. This gets all the flavors together
- Start Layering:
- In a big mixing bowl (or two smaller), pile up red onion, olives, tomatoes, tuna, beans, and arugula. Set each layer so it looks impressive before tossing
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I’ve got a real thing for the creamy cannellini beans—they soak up all the dressing and make every bite extra filling. My family tried this one spring night in Florence, and now it’s a go-to for warm weather.
Save for Later
This holds up fine in the fridge for around two days. Stash the oil and feta separately if you’re saving some for later—just toss them in before eating. If you prep it early, keep beans and greens apart so the greens don’t wilt.
Swap Ideas
Too little arugula? Use baby spinach, romaine, or mixed greens instead. No cannellini? Try navy or Great Northern. Not a feta fan? Goat cheese or nothing works too. Any kind of pitted olives—black or green—does the trick.
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How to Serve
Eat it cold straight from the bowl, or stack some on buzzy toasted bread for a hearty open sandwich. It’s great with a tomato soup or grilled veggies too. I like giving everyone lemon wedges and more olive oil to tweak their own bowl.
Backstory
This is inspired by Tuscan cooking where everyday stuff—beans, tuna, fresh greens—becomes a super satisfying meal. Simple, fuss-free pantry ingredients team up with whatever veggies are handy, all about celebrating real food.
Frequently Asked Questions About Recipes
- → Can I substitute the cannellini beans?
Sure thing. Try Great Northern or another mellow white bean—the salad will still be super creamy and smooth.
- → What type of olive oil is best?
Pick a fruity extra virgin olive oil. It really perks up the flavors and keeps everything tasting fresh and Mediterranean.
- → Is it necessary to use albacore tuna?
It’s great if you have albacore for that thick, tender bite. If not, grab any good tuna in water—it still tastes awesome.
- → How do I add more flavor?
Toss in some chopped basil or parsley, or even a few capers, to pump up the fresh and savory notes in your bowl.
- → Can I make this ahead of time?
You bet! Prep everything except the arugula and feta, which you can mix in right before eating so it stays crisp and tasty.