Description
This Italian Tuna White Bean Salad combines tender, flaky seared tuna steaks with creamy cannellini beans and fresh herbs for a light yet satisfying dish. Marinated beans infused with olive oil, red wine vinegar, rosemary, and shallots complement the flavorful tuna and peppery arugula, creating a refreshing and healthy salad perfect for lunch or a light dinner.
Ingredients
Beans and Marinade
- 2 Cans cannellini beans
- 2 Tablespoons olive oil
- 1 Tablespoon red wine vinegar
- 2 Sprigs rosemary
- 1 Tablespoon shallot (thinly sliced)
- 1 Tablespoon kosher salt
Tuna and Seasoning
- 1 Pound tuna steaks (fresh)
- 2 Tablespoons olive oil (divided, extra virgin)
- ½ Teaspoons black pepper
- 2 Cloves garlic (minced)
- 1 Shallot (thinly sliced)
- Pinch of salt
- Pinch of black pepper
Salad Greens and Herbs
- 2 Cups arugula
- 2 Tablespoons parsley (fresh, chopped)
- 2 Tablespoons basil (cut into ribbons)
Instructions
- Marinate the Beans: Drain and rinse the cannellini beans, then place them in a large mixing bowl. Add enough water to cover the beans fully. Mix in 2 tablespoons olive oil, 1 tablespoon red wine vinegar, the rosemary sprigs, 1 tablespoon thinly sliced shallot, and 1 tablespoon kosher salt. Cover and refrigerate for 1 hour to allow flavors to meld.
- Heat the Skillet: Preheat a skillet over medium-high heat. Add 1 tablespoon olive oil and swirl the pan to coat the surface evenly, preparing it for searing the tuna.
- Prepare and Cook the Tuna: Brush the tuna steaks with the remaining 1 tablespoon olive oil. Season both sides with a pinch of salt and black pepper. Place the tuna in the hot skillet and cook for 5 minutes on each side to develop a sear. Then, reduce the heat to low, cover the skillet, and cook for an additional 10 minutes or until the internal temperature of the tuna reaches 145°F (63°C).
- Flake and Cool the Tuna: Transfer the cooked tuna to a bowl. Add a pinch of salt, black pepper, and the minced garlic. Using a fork, gently press the tuna to flake it into bite-sized pieces. Cover the bowl and refrigerate for 15 minutes to cool the tuna and let the flavors combine.
- Combine the Salad: Drain the marinated beans thoroughly, discarding the marinade liquid. In a large bowl, combine the drained beans with the flaked tuna, arugula, thinly sliced shallot, chopped parsley, and basil ribbons. Toss gently to mix all ingredients well. Serve the salad immediately for freshness.
Notes
- Ensure the internal temperature of the tuna reaches 145°F to ensure safe consumption.
- Marinating the beans enhances their flavor, so do not skip the 1-hour refrigeration step.
- Fresh herbs like parsley and basil add brightness; feel free to adjust quantities based on preference.
- Use fresh tuna steaks for best texture and flavor; canned tuna would alter the dish significantly.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
