Forktionary

Antipasti Di Tonno E Fagioli Recipe

Escape the heat with this vibrant Antipasti Di Tonno E Fagioli! This elegant tuna and white bean salad is perfect as a light summer lunch or a sophisticated appetizer. Made with high-quality tuna packed in olive oil (save that precious oil for the dressing!), this recipe is surprisingly quick to prepare and boasts incredible flavor. Simply chill and enjoy! #tunasalad #antipasti #italiansalad #summerrecipe #easyrecipe #appetizer #lunchrecipe

Prep Time 15 mins
Cook Time 70 mins
Calories 326.7 kcal
Protein 39g
Rating 3.5 (4 Reviews)
Antipasti Di Tonno E Fagioli 76

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Antipasti Di Tonno E Fagioli

  • 2 (5 ounce) cans tuna in olive oil, drained (reserve 4 tablespoons of the oil)
  • 1/2 cup finely chopped red onion
  • 1 (15 ounce) can cannellini beans, rinsed and drained (reserve 1-2 tablespoons of the liquid from the can to thin dressing, if needed)
  • 1 clove garlic, minced
  • 1/2 cup finely chopped celery
  • 1 tablespoon whole grain dijon mustard
  • 1 teaspoon dried oregano
  • 2 tablespoons red wine vinegar
  • 4 tablespoons olive oil (reserved from tuna can)
  • 1/2 teaspoon salt and 1/4 teaspoon black pepper

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Antipasti Di Tonno E Fagioli? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Antipasti Di Tonno E Fagioli

  1. In a medium bowl, whisk together 2 tablespoons red wine vinegar, 4 tablespoons olive oil (reserved from tuna can), 1 teaspoon dried oregano, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and slightly thickened.
  2. If the dressing is too thick, add 1-2 tablespoons of the reserved liquid from the can of beans to thin it out to your desired consistency.
  3. Gently fold in 2 (5 ounce) cans tuna in olive oil (drained, reserving oil), 1 (15 ounce) can cannellini beans (rinsed and drained), 1/2 cup finely chopped red onion, 1/2 cup finely chopped celery, and 1 clove minced garlic. Break up the tuna with a fork as you incorporate it into the dressing.
  4. Cover and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

3g

Fat

12g

Carbs

8g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Salads Lunch Seafood Tuna Recipes Bean & Lentil Recipes European Italian Mediterranean Healthy Gluten Free Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Appetizers Lunch Salads Beans Seafood Vegetables Greek Spanish Easy European No Cook Refrigerator Beginner Cook Dinner Party Holiday Event Picnic Italian Portuguese Fish Dietary Christmas Comfort Food Inexpensive Tuna Chick Peas Garbanzos Saltwater Fish Onions Taste Mood Savory To Go Equipment Presentation Served Cold 3 Steps Or Less Technique 4 Hours Or Less