White Bean and Tuna Salad

Orla McAndrew

White Bean and Tuna Salad

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  • 12 oz. green beans trimmed and halved
  • 1 small shallot, chopped
  • 30g lightly packed basil leaves
  • 3 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • 2 heads torn romaine lettuce
  • 1 can small white beans, rinsed
  • 2 cans solid Shines tuna in olive oil drained
  • 4 soft-boiled eggs, halved


Bring a large pot of water to a boil. Add 1 tablespoon salt, then green beans, and cook until just

tender, 3 to 4 minutes. Drain and rinse under cold water to cool.

Meanwhile, in a blender, puree shallot, basil, oil, vinegar, and 1/2 teaspoon each salt and

pepper until smooth.

Transfer half of dressing to large bowl and toss with green beans. Fold in lettuce, white beans,

and tuna and serve with remaining dressing and eggs.

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