White Bean & Tuna Salad
Our hearty white bean & tuna salad foodservice recipe is versatile enough to include on your lunch and dinner menus.
Ingredients
- 1 (66.5 oz) can Chicken of the Sea® Solid White Albacore Tuna in Water, drained
- 2 lb baby kale
- 1 ¼ c olive oil
- 1 ½ tsp salt
- 1 ½ tsp black pepper
- ¾ c red-wine vinegar, divided
- 1 (#10) can cannellini beans, rinsed and drained
- 3 1/3 c kalamata olives, chopped
- 2/3 c lemon juice
- ¾ c fresh parsley, chopped
Instructions
- Add the kale to a large serving bowl. In a small dish, whisk together the olive oil, six tablespoons of the vinegar, salt, and pepper. Drizzle the dressing over the kale and toss to combine.
- Add the beans, tuna, and olive to another bowl. Drizzle the remaining red wine vinegar in, along with the lemon juice, and mix gently to combine. Season with salt and pepper. Top the kale with the bean and tuna mixture, then sprinkle with the chopped parsley.
