Spanish White Bean & Tuna Salad | Heart-Healthy 10 Minute Recipe
This Spanish White Bean & Tuna Salad, known as Ensalada de Alubias Blancas y Atún, is filled with flavors, made with heart-healthy ingredients and done in just 10 minutes. Serve it as a starter or even as a main course, next to a crunchy baguette and a bottle of chilled Spanish white wine.
To make this recipe I used jarred white beans. Which is the same thing as the canned ones. If you prefer to use dried white beans, just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.
For the tuna I used Spanish canned tuna in olive oil. Spain is famously known for making some of the best canned tuna in the world. But you can use other types of canned tuna. Even though I recommend using some from Spain, as it makes all the difference in the flavor.
TIPS & TRICKS to Make this Recipe: You can serve this salad at room temperature or even chilled. Just cover with saran wrap and add into the fridge for 1 to 2 hours. It will hold in the fridge for up to 3 to 4 days for future use.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make this Spanish White Bean & Tuna Salad
Spanish White Bean & Tuna Salad
- 2 cans white beans 10 oz / 295 grams each
- 2 cans tuna in olive oil 4 oz / 110 grams each
- 1 small red onion
- 1 small red bell pepper
- 8 black pitted olives
- handful arugula
- 3 tbsp extra virgin olive oil 45 ml
- 1 tbsp sherry vinegar 15 ml
- pinch sea salt
- dash black pepper
Drain the beans into a fine sieve and rinse under water, then shake off any excess water and add the beans into a large bowl
Drain the cans of tuna into a fine sieve with a bowl underneath, gently shake the sieve to remove any excess oil and add the tuna into the bowl with the white beans
Thinly slice the red onion, finely chop the red bell pepper, thinly slice the black olives and roughly chop the arugula, add the ingredients into the bowl with the white beans and tuna
Add in the olive oil, sherry vinegar and season with sea salt & black pepper, gently mix together until well mixed, serve at room temperature or add into the fridge for 1 to 2 hours to serve chilled, enjoy!
Get the Canned Spanish Tuna I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.