A simple meal for one that highlights the deliciousness of canned tuna in oil. It’s crunchy and brine-y and filling, plus it comes together in just 15 minutes.
Equipment
Everything you need to make my Italian tuna salad:
- medium pot
- chef’s knife
- medium bowl
- whisk
- measuring cup
- clean dish cloth
- shallow bowl for serving
Tuna Salad Tips
- Trimming your beans. This can be tedious, but it doesn’t need to be. Grab a handful and line them up on one side. Trim the ends using a sharp chef’s knife. Then, do the same on the other side!
- No more intense red onions. Rinse your red onion slices under cold water before serving to help reduce that strong onion bite.
- Storing tuna salad. This salad actually gets better after sitting in the fridge overnight, making it a great option for meal prep. Make a big batch at the beginning of the week and have it for lunch every day. Covered in an airtight container, this salad will last up to seven days in the fridge.
Which is better: tuna in oil or tuna in water?
My answer will always be tuna in oil! Since it’s packaged in oil, this tuna is richer and more moist than the water alternative. The oil adds a peppery flavour that compliments the fish and adds to the dish. Also, it looks less like cat food when in oil, and I don’t know about you, but that’s kinda huge for me.
What goes well with canned tuna?
I’m so glad you asked. No, really! Canned tuna is (in my opinion) a delicacy and a delight. It’s affordable, versatile and packed full of healthy protein and fat. I love using canned tuna in salads, on toast and in pasta.
Italian Tuna Salad with Green Beans
1
servings15
minutesIngredients
1 large handfuls of green beans
1/4 red onion
1 80g can of tuna in olive oil
1/4 cup pitted Kalamata olives
1 tbsp capers
3 tbsp Italian dressing
Salt (I'm using Diamond Crystal)
Directions
Bring a medium pot of water to boil. Season with 4 tbsp salt.
Meanwhile, trim the ends of your green beans and slice your red onion.
When the water boils, drop the green beans and cut the heat. Let cook for 2-3 minutes, or until they turn bright green.
When the beans are green, transfer to a bowl of ice water. Add your sliced red onion and set aside to cool.
This is a great time to make your Italian dressing, if you don’t already have some. I’m using 3 tbsp olive oil, 1 tbsp red or white wine vinegar, 1 tsp mustard, 1 tsp honey, a pinch or oregano and salt.
Once cool to the touch, transfer your beans to a clean dish cloth and pat to dry. Drain the water from the bowl, reserving the red onions. Optional: season red onions with sumac and salt.
In a shallow bowl add beans, olives, capers and dressing. Toss to coat. Finish with red onion and a drizzle of olive oil.
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.