Many people love the White Bean and Tuna Salad with Basil Vinaigrette recipe, among all the tuna salads. I use jars of imported tuna because I think they taste better than canned tuna. I add chickpeas and dress it with olive oil and lemon juice instead of mayo. My “tuna” salad has more vegetables & beans than tuna. A similar salad with canned salmon and red kidney beans is also beautiful.
White Bean and Tuna Salad with Basil Vinaigrette Recipe
I love salads and think you should add a small amount of protein to them to stop you from feeling hungry for longer.
1. Equal parts Tahini (sesame seed butter) and lemon juice mixed and used as a dressing.
2. Cottage cheese and either basil leaves or green dill (pickled) cucumbers mixed in a blender. Again used as a dressing.
3. Small amounts of grated or shaved or powdered Parmesan cheese sprinkled through the salad with a light vinaigrette dressing.
4. A few spoonfuls of mixed canned beans added on top of the mixture.
5. Pumpkins seeds or slithered almonds or walnuts or macadamia nuts added to the mixture.
6. Canned champignons (Baby Mushrooms) or Fresh Mushrooms added to the salad.
7. Small amounts of chicken or salmon or tuna added to the salad.
You can add minced shallots, scallions, celery, carrot, and fresh herbs (tarragon is lovely, but parsley will do). Dill is good with salmon.
- Add 1/2 can of drained & rinsed chickpeas (or another type of canned beans). Toss with one tsp. of Dijon mustard. Squeeze a lemon into the veggies & beans.
- Add 2–4 tbsp. Olive oil, salt & pepper.
- Drain a jar of tuna and mix with the veggie/bean combo.
- Add two hard-boiled eggs, diced, if you like.
- I add drained & rinsed garbanzo beans (chickpeas) to tuna salad. It adds texture and heft, satisfying hunger for longer. I also use a combination of yogurt and good full fat mayo as well as loads of fresh herbs and minced veggies.
- Add tuna to the salad of mayo, yogurt, herbs, veggies, and chickpeas, then gently folded together. I sometimes add hard-boiled eggs as well.
Other Tuna Salad Recipe
It would be best if you had dry, cured olives. The ones I get are Ascolana Tenera dry-cured olives. Any olive you have will do, however, but will not be as good. You most likely will not be able to get these olives without going to Italy or having family in Italy.
Combine mayo, lemon juice, relish, eggs, anchovies, mustard, black pepper, and salt-cured, de-pitted olives in a blender. Taste frequently and adjust to taste. Too salty add more lemon juice or relish, also tangy add a bit more mustard or mayo.
In a bowl, add minced tuna, fennel, carrot, and if you are feeling adventurous, add in red seedless grapes and pitted black olive slices. Fold in blended mayo until thoroughly and lightly mixed. The mayo is a binder, not a sauce. So do not drown it. It should look like a bowl of individual identifiable pieces carefully painted with a creamy straw yellow substance with the ingredients’ colors shining through.