White Bean and Tuna Salad


  • 1 can canellini beans
  •  1 can water packed tuna 
  • 1 green onion, sliced thin
  • 1/4 English cucumber, seeded and chopped in bite size pieces.
  • 1 bunch fresh Italian flat leaf parsley
  •  1 Tbsp fresh lemon juice
  •  1/4 cup Milanese Gremolata Olive Oil
  • 2 Tbsp Sicilian Lemon White Balsamic
  • Salt and pepper
  •  1 crushed garlic clove


  1. In a bowl mix together the beans, tuna, green onions and chopped cucumber. 
  2.  In a small bowl whisk together the parsley, Olive Oil,  lemon juice, White Balsamic, salt, pepper, and garlic until combined.  
  3.  Pour the dressing over the bean mixture and toss to coat. Serve on it’s own or with a slice of crusty Italian bread.  

 Note: this will keep in the fridge for 3-4 days and is a great lunch idea!

July 05, 2018 — The Unrefined Olive