Tuna, Cauliflower and White Bean Salad
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4 generously
- ¾pound cauliflower, broken into small florets (about ½ medium to large head)
- 2tablespoons sherry vinegar or red wine vinegar
- 1tablespoon fresh lemon juice
- Salt to taste
- 1garlic clove, minced or puréed
- ½ to 1teaspoon Dijon mustard, to taste
- 2tablespoons plain yogurt or bean broth if using dried beans
- 6tablespoons extra virgin olive oil
- 1small red onion, cut in half and sliced in half-moons (optional)
- 15-ounce can tuna (packed in water or olive oil), drained
- 1½cups cooked large white beans, or 1 can cannellinis, drained and rinsed
- 2tablespoons chopped fresh parsley or a combination of parsley and marjoram
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
584 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 18 grams dietary fiber; 5 grams sugars; 33 grams protein; 684 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Steam cauliflower for 5 to 6 minutes, until just tender.
- Step 2
Place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
- Step 3
Meanwhile in a small bowl or measuring cup, whisk together vinegar, lemon juice, salt, garlic, mustard and yogurt or bean broth. Whisk in olive oil.
- Step 4
When cauliflower is tender remove from heat and toss with half the dressing in a large salad bowl. Drain tuna and add to bowl with cauliflower. Break up with a fork. Add cooked beans, onion and herbs. Toss together. Add remaining salad dressing and pepper, taste and adjust seasoning.
Tip
- This will keep for a couple of days in the refrigerator.
Private Notes
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Cooking Notes
Elyse
I absolutely love this recipe. If you're using the optional red onion, I'd advise a medium dice instead of the half-moons - even with a small onion the half-moons are awkward to get into your mouth. Next time I will try adding capers.
Becky
Loved this. I cut the oil by about half and added extra mustard and vinegar (also capers - thanks for the suggestion there, other cooks!). I didn't feel like I missed the oil at all. Really delicious and very easy to make.
Sheri
Added some thinly sliced red peppers. Very good as a main dish as well
AnnP
Delish, and a nice variation on the recipe w/o cauliflower. Makes a particularly nice pot luck option b/c it is GF, and it tastes best at room temp. You could easily do without the yogurt to make it dairy-free as well. Fresh herbs are essential.
Suzanne
Even better with roasted -- slightly crisp and browned-- cauliflower.
Meta
This was pretty good but a little dull. Might improve with the addition of some greek olives. Served with one of those no-knead bread recipes. Also didn't use all the dressing, but that's OK as will use on salad tomorrow night.
Sojourn Heart
Very good! I added a few tablespoons extra herbs and some capers which added more flavor.
jmack
Perfect quarantine recipe! I had all these things in the pantry. I generally cook my beans but this came together quickly with the one can I had. I misread the recipe and used the aquafaba from the canned beans in the dressing which gave it some body. I would do that again. Chives and sorrel from the garden. It is delicious! I used the other half of the cauliflower and made rice for another day.
Julie
Yes, capers! I didn't have red onion so I minced a fairly large shallot. I used Nasturtium vinegar that I'd made last summer, and added more vinegar than called for because I like more zing. I only had a tiny bit of parsley left in the garden, so I added dried marjoram as well, and it was a good addition. I think this is luscious!
kdb
I roast the cauliflower and it comes out even better! I also have used an extra tablespoon of red wine vinegar when out of lemon and it’s pretty much 1:1. Capers are also essential.
nancy
Disappointing -should have either roasted or boiled the cauliflower…needed deeper seasoning. Beans and tuna were delish. Added hcasteveltrano olives..good idea. Made toasted Swiss cheese with added tomato and onion on jalapeño cheddar bread.
Lili
I agree with roasting the cauliflower! This recipe is incredible
Lauren
Tasty additions that made it more interesting and textural: capers, Kalamata olives, halved cherry tomatoes, feta crumbles.
ked
2cans tuna
Emily RH
This is a wonderful salad - great to have in the fridge for lunch or dinner on a hot night. Winner, winner, winner.
Name
Dice onion Add capers and/or greek olives Can reduce olive oil and increase mustard and vinegar Tastes great when allowed to sit for a few hours or a day
gibby
I love the other white bean and tuna salads Melissa Clark has written, but the steamed cauliflower seemed to me to dilute the flavors, making the whole thing bland. I think the commenter who suggested roasting the cauliflower has the right idea.
Emily
Really good... I cooked as is. Keeps well - ate for lunch all week long.
Gale S
Great recipe. I made it as written, but improvised the plating. I served it on a bed of baby spinach and added J. Kenji Lopez Alt’s 8 1/2 minute boiled egg for more color. A keeper.
Coffee Grinder
Excellent, I roasted the cauliflower and served the salad over arugula.
Betsy W.
Pretty good. Cut cauliflower smaller bite size pieces.
kathy
I cut the oil by about half and added extra mustard and vinegar (also capers - thanks for the suggestion there, other cooks!). added sliced red bell pepper. Crunch and color. And roasted the cauliflower. radishes, green pepper and celery
bonnie
Wonderful flavors. 2 of us ate all of it in one meal. Used 7oz can of tuna, 19 oz can of cannellini beans, fresh tarragon instead of parsley. Served on baby arugula.
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