LUNCH
Spanish Tuna and White Bean Salad with Piquillo Peppers
This vibrant Spanish-inspired salad combines flaky tuna with creamy white beans and sweet piquillo peppers for a satisfying and flavorful lunch. It's quick to prepare and perfect for a light yet filling meal.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, gently flake the drained tuna with a fork.
02
Add the rinsed and drained cannellini beans, diced piquillo peppers, finely diced red onion, and chopped fresh parsley to the bowl with the tuna.
03
In a small separate bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper to create the dressing.
04
Pour the dressing over the tuna and bean mixture.
05
Gently toss all ingredients until well combined. Serve immediately or chill for later.
About This Recipe
This vibrant Spanish-inspired salad combines flaky tuna with creamy white beans and sweet piquillo peppers for a satisfying and flavorful lunch. It's quick to prepare and perfect for a light yet filling meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best flavor, let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Serve with crusty bread for dipping.
Easy Substitutions
If piquillo peppers are unavailable, roasted red bell peppers can be used. Chickpeas can be substituted for cannellini beans. For a different herb profile, try fresh dill instead of parsley.
Storage & Reheating
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will deepen over time.
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