Stanley Tucci’s Super Quick Cannellini and Tuna Salad
This is your “I’m too tired to cook but still want to feel classy” kind of meal, and somehow it works like magic. With pantry staples like canned beans and olive oil-packed tuna, plus a zippy hit of lemon or cherry tomatoes, this salad is fast, fancy-ish, and unapologetically low effort.
Equipment
- Can opener
- Mixing bowl
- Knife
- Cutting board
- Spoon
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.