Tuscan Tuna and Cannellini Bean Salad

Wednesday, 24 October, 2012
Johan Botha
There are myriad ways of eating out of doors. Taking your kids to a drive-thru burger-house, where the toy usually has more nutritional value than the meal, is a wholly different experience from eating al fresco in your garden.
For me, enjoying food al fresco is one of the greatest pleasures in life. 

I cannot think of a nicer way of eating a meal if the South African summer days or evenings are warm and breathless. One then finds bliss and peace , sitting around a table, eating and enjoying a nice glass of wine with dear friends and loved ones.

As a perfect accompaniment to a chilled glass of white wine, and to enjoy as a light lunch, I chose this simple, yet deliciously healthy salad from the land of the "bean-eaters".

Tuscan Tuna and Cannellini Bean Salad

This substantial salad makes a good light meal and can be very quickly assembled from canned ingredients. It is also very delicious without the tuna.

Serves 4-6 people
Preperation Time 10 minutes


2x 400g cans Cannellini or any other small white beans
2x 200g cans tuna fish, drained
4 Tablespoons extra virgin olive oil
2 Tablespoons freshly squeezed lemon juice
3 Spring onions, thinly chopped (white and green parts)
2 Tablespoons chopped fresh parsley
Salt and freshly ground black pepper


  1. Pour the beans into a colander or sieve and rinse under cold running water. Drain well and place in a serving dish.
  2. Blend together the oil, lemon juice, salt, pepper, spring onion, and parsley. 
  3. Add to the beans and mix well.
  4. Break the tuna fish into chunks and arrange on top of the bean mixture. 
  5. Toss well before serving.
Enjoy making and eating this healthy recipe!

The star of the recipe, Italian Cannellini beans.
The star of the recipe, Italian Cannellini beans.

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