I made this the first time because I was hangry, it was too hot to cook, and the only things in my kitchen were a can of beans, some tuna, and blind optimism.
Enter Stanley Tucci, who apparently knows how to turn pantry scraps into something that tastes like effort. This salad is quick, healthy, and weirdly satisfying for something that comes together in under 10 minutes.
Bonus: you don’t even have to turn on the stove. Honestly, that alone makes it a win.
Stanley Tucci’s Super Quick Cannellini and Tuna Salad
EQUIPMENT (PAID LINKS)
- Can opener
Ingredients
- 1 can 15 ounces cannellini beans, drained and rinsed
- 1 can 5 ounces tuna in olive oil, drained
- ¼ cup red onion diced (about half a small red onion)
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon fresh lemon juice or ½ cup halved cherry tomatoes optional
Instructions
- Prep the Pantry Goods: Drain the tuna and rinse the cannellini beans. Add both to a medium mixing bowl.1 can, 1 can
- Chop the Onion: Dice the red onion into small pieces. If your onion is on the smaller side, feel free to slice it thin instead. Add to the bowl with the tuna and beans.¼ cup red onion
- Season Like a Pro: Sprinkle in the salt and pepper. Stir gently to mix everything together without mashing the beans.½ teaspoon salt, ¼ teaspoon black pepper
- Add That Olive Oil: Drizzle in the olive oil and give it another gentle stir to coat everything evenly.1 tablespoon extra virgin olive oil
- Toss in the Herbs: Chop up the parsley and mix it in for a fresh, green kick.2 tablespoons chopped flat-leaf parsley
- Make It Zingy: Right before serving, add the lemon juice or cherry tomatoes to brighten things up. Optional—but highly recommended if you've got them.1 tablespoon fresh lemon juice or ½ cup halved cherry tomatoes
- Serve and Enjoy: Scoop onto plates or eat straight from the bowl. It’s chill, it’s quick, and it tastes way better than it has any right to.
Stanley Tucci’s Tuna Salad: Because You Deserve to Feel Fancy While Eating Beans
💡 No Cherry Tomatoes? No Problem.
This salad is forgiving—like your favorite pair of stretchy pants. If you don’t have cherry tomatoes, squeeze in some lemon juice or splash in a little white wine vinegar. Acid = flavor. Don’t skip it unless you’re emotionally attached to bland food.
🧅 Respect the Onion… or Don’t.
The original recipe calls for thin slices, but if raw onion isn’t your thing (or your social life involves close conversation), dice it small or soak it in cold water for 10 minutes to take the edge off. Or skip it. Live your life.
🧂 Taste As You Go (You’re Not a Robot).
The salt and pepper amounts are a starting point. Taste it before you dump in more—especially if your tuna is salty or you’re using fancy beans. This isn’t a science experiment. You’re allowed to season like a human.
🧴 Use the Good Olive Oil. Yes, That One.
This salad is simple, so whatever olive oil you use really shines through. If you’ve got a bottle you’ve been “saving,” now’s the time. Your beans deserve better than motor oil.
🥬 Parsley Optional, Confidence Mandatory.
Fresh parsley adds color and flavor, but if you don’t have it, don’t panic. Chopped arugula, basil, or even a few celery leaves work. Or skip it entirely and just pretend you did. No one will know.
🥫 Tuna Talk: Oil > Water
If you’ve only got water-packed tuna, use it—but it won’t taste quite as rich. In that case, bump up the olive oil a bit. Or treat yourself and stock up on the good stuff next time you panic-shop at Trader Joe’s.
❄️ Leftovers? Shockingly Good.
Store leftovers in the fridge for up to a day. It actually gets better after sitting a bit, like revenge or chili. Just give it a quick toss and maybe a fresh hit of acid before serving.
