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Cannellini Bean and Tuna Salad

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  • Prep 15 min
  • Total 15 min
  • Servings 8
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Just open a couple of cans and toss with an herbed vinaigrette for this tasty take on tuna.
Created Jun 7, 2011
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Ingredients

  • 1/4 cup (50 mL) olive oil
  • 1/2 cup (125 mL) tarragon vinegar
  • 2 tbsp (25 mL) chopped fresh parsley
  • 1 tsp (5 mL) sugar
  • 1 tsp (5 mL) ground mustard
  • 1 tsp (5 mL) dried thyme leaves
  • 1/2 tsp (1 mL) dried oregano leaves
  • 1/2 tsp (1 mL) garlic powder
  • 1/2 tsp (1 mL) salt
  • 1 pkg (500 g) frozen broccoli cuts (about 5 cups/1.25 L)
  • 2 cans (19 oz/540 mL each) cannellini beans, drained
  • 2 cans (170 g each) tuna in water, drained, flaked
  • Lettuce, if desired
  • 1/2 cup (125 mL) shredded carrot

Steps

  •  
    1
    In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.
  •  
    2
    Cook broccoli as directed on package until crisp-tender; rinse with cold water to cool.
  •  
    3
    In large bowl, mix broccoli, beans and tuna. Add dressing; toss gently to coat. Serve in lettuce-lined bowl. Sprinkle with carrot.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE?: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

No nutrition information available for this recipe
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