Canned tuna salad does not have to taste like cafeteria food. This one uses tuna packed in olive oil, not water, and that oil goes into the salad along with the fish. Flageolet beans (or white beans if you cannot find them), garlic scapes sauteed gently in olive oil, fresh dill, lemon juice, salt, and pepper. Five ingredients plus the tuna and its oil.
The garlic scapes cook for just a minute or two until soft. They go into the warm beans while both are still warm. Warm beans absorb the lemon juice and olive oil better than cold. The tuna gets broken up with a fork and folded in last. This salad is one of those things that tastes like you did more than you did.
Tips for Making Tuna and Flageolet Bean Salad
Use tuna packed in olive oil
The oil is part of the dressing. Water-packed tuna is dry and needs more added oil to compensate. Olive-oil-packed tuna is richer and more flavourful straight from the can.
Break the tuna into large flakes with a fork. Do not shred it. You want identifiable pieces of fish, not a paste.
Saute the garlic scapes briefly
Chop into quarter-inch pieces and cook in olive oil over medium heat for one to two minutes. They should soften but not brown.
Add them to the bowl with the warm beans while both are still warm. The warmth helps the beans absorb the garlic flavour.
Tuna and Flageolet Bean Salad with Garlic Scapes
Total Time: 17 minutes
Yield: Serves 2
Diet: Pescatarian, Omnivore, Gluten-Free
Description
Warm flageolet beans, bright lemon, and fresh dill combine with tuna in this simple summer salad. Perfect as a light lunch or side dish.
Ingredients
Units
- 2 cups (473 ml) flageolet or white beans
- 6 oz (170 g) tuna canned in olive oil
- 6 garlic scapes
- 2 tbsp olive oil
- several sprigs chopped fresh dill
- 1 lemon juice
- Salt
- Pepper
Instructions
- If using dried beans, prepare by cooking until tender. Drain the beans well and set aside.
- Chop the garlic scapes into ¼-inch (2.5cm) pieces.
- Heat the olive oil over medium heat and add the garlic scapes; sauté gently until soft—this should only take a minute or two.
- Squeeze the lemon juice into the bottom of a large bowl. Add the dill and garlic scapes, then the warm beans and stir.
- Add the tuna, using a fork to break it up as you go and adding the oil the tuna was packed in.
- Toss and stir again, adjust for salt and pepper and serve.
Notes
- For a richer flavor, use high-quality olive oil and add a pinch of red pepper flakes to the garlic scapes.
- If you don’t have fresh dill, 1 teaspoon of dried dill can be substituted, but use less to avoid overpowering the other flavors.
- This salad is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days. The beans may absorb some of the liquid, so you may want to add a touch more olive oil before serving again.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
Category: Side Dish
Method: No-Cook
Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 10
- Protein: 25
- Cholesterol: 50
Frequently Asked Questions
What are flageolet beans?
Small, pale green French beans with a creamy texture. They are common in French cooking and available canned or dried. If you cannot find them, cannellini beans or navy beans are the closest substitutes.
What are garlic scapes?
The curly green stalks that grow from the top of garlic plants in late spring. They are milder and sweeter than garlic cloves. Available at farmers’ markets in May and June. Spring onions can substitute.
Can I make this ahead?
Yes. The salad improves after an hour in the fridge as the flavours meld. It keeps for up to two days. Add the dill just before serving if you want it to stay bright green.
If You Liked This Recipe, You’ll Love These
- Farro and Green Bean Tuna Salad
- Garlic and Basil Three Bean Salad
- Grilled Salmon Salad with Crispy Chickpeas and Avocado Dressing
- Soy Bean and Asparagus Salad with Honey-Ginger Salmon
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