Tuna, Sun-Dried Tomato, and White Bean Salad Recipe

  • 1½ tablespoons freshly squeezed lemon juice
  • 1 garlic clove
  • 1/3 cup extra virgin olive oil
  • Two 15- to 19-ounce cans white kidney (cannellini) beans, drained and rinsed
  • One 6½-ounce can tuna in olive oil, drained and flaked
  • 1/3 cup drained and sliced oil-packed sun-dried tomatoes
  • ¼ cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley or basil
  1. Whisk lemon juice, garlic, ¼ teaspoon salt, and 1/8 teaspoon freshly ground pepper in medium bowl. Gradually whisk in olive oil.
  2. Add beans, tuna, tomatoes, onion, and parsley. Cover and refrigerate to blend flavors, about 2 hours.
  3. Remove from refrigerator about 30 minutes before serving. Serve at room temperature.
  4. Variation
  5. Substitute 4 ounces thinly sliced salami, cut into thin strips, for the tuna.