Name: Tuscan Tuna and White Bean Salad with Fennel
Prep time: 15
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: en
Ingredients: 400g canned cannellini beans, rinsed and drained; 160g canned tuna in olive oil, drained; 1 small fennel bulb, thinly sliced; 200g cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 45ml extra virgin olive oil; 1/2 lemon, juiced; Handful of fresh parsley, chopped; Salt and freshly ground black pepper to taste

Question 1

Can I make this Tuscan tuna salad ahead of time for meal prep?

Accepted Answer

Absolutely! For the best results, you can prepare the components separately. Combine the beans, tomatoes, fennel, and onion in one airtight container. Whisk the dressing and store it in a separate small jar or container. When you're ready to eat, simply pour the dressing over the salad, add the tuna, and toss. Stored this way, the salad base will stay crisp and fresh in the refrigerator for up to 3 days.

Question 2

I don't like fennel. What's a good substitute?

Accepted Answer

If fennel's anise flavor isn't for you, there are several great alternatives. For a similar crunch and mild flavor, thinly sliced celery is an excellent substitute. You could also use crisp, deseeded cucumber for a more refreshing and hydrating element. Both options will maintain the salad's delightful texture.

Question 3

What are the best beans to use if I don't have cannellini beans?

Accepted Answer

While cannellini beans offer a wonderful creaminess, other beans work beautifully in this recipe. Great Northern beans or navy beans are fantastic substitutes as they are also white beans with a smooth texture. For a slightly firmer bite and nuttier flavor, you could also use chickpeas (garbanzo beans).

Question 4

Is this tuna and white bean salad healthy?

Accepted Answer

Yes, this is a wonderfully nutritious and balanced meal. It's packed with high-quality protein from the tuna and plant-based protein and fiber from the cannellini beans, which helps keep you full and satisfied. The salad also features healthy monounsaturated fats from the extra virgin olive oil and a variety of vitamins and antioxidants from the fresh vegetables and lemon juice. It's a perfect example of a light yet hearty Mediterranean-style dish.

Question 5

My beans sometimes get mushy when I make this salad. How can I prevent that?

Accepted Answer

That's a common issue, and the key is a gentle touch. First, be sure to rinse your canned beans gently under cool water until the water runs clear, and let them drain well. The most important step is to toss the salad delicately, using a large spoon or spatula to fold the ingredients together rather than stirring vigorously. Add the flaky tuna and dressing at the very end and toss just until combined to ensure the beans hold their shape.

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