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Tuna and White Bean Salad with Eggs

For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.

  • Servings: 4

Photography: Marcus Nilsson

Ingredients

  • 4 ounces green beans, trimmed
  • 2 cans (5 ounces each) solid white tuna packed in water, drained and flaked
  • 1 can (15.5 ounces) cannellini beans, rinsed and drained
  • 1 large red bell pepper, diced small
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 1 cup fresh parsley leaves
  • 1/4 cup coarsely chopped fresh chives
  • Coarse salt and ground pepper
  • 4 medium-cooked large eggs, halved

Directions

  1. In a large pot of boiling salted water, cook green beans until crisp-tender, 3 minutes. Drain and run under cold water to stop the cooking. In a large bowl, combine tuna, beans, bell pepper, olive oil, lemon juice, parsley, and chives. Season with salt and pepper; toss to combine. Serve with green beans and eggs.

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