Tuna and Cannellini Bean Salad

At the moment I keep trying to make my packed lunches a little more interesting than just sandwiches.   I’ve been making rice, pasta, quinoa and millet salads, adding whatever vegetables I can find in the fridge, nuts, seeds or cheese, and dressing with a variety of oils, vinegars and citrus juices.    So when I came across this salad on the Bad Girl’s Kitchen, I decided it would be perfect both for lunch, and as this month’s Taste and Create dish.   The salad was originally based on a Giada de Laurentis recipe.  The beans and tuna mean it’s quite filling, and I added extra vegetables for a bit of variety too.  I only wish I had the organisation and motivation to make delicious salads like this for lunch every day.

Taste and Create is an event where food bloggers are paired together and each make a dish from the other’s blog.    To see what everyone else has made, have a look at the Taste and Create website.   It’s one of my favourite events as I love discovering new blogs and pushing myself to try new dishes, I may not have decided to make otherwise.   This month I was lucky enough to be paired with Min, who helps run Taste and Create.   There are hundreds of all types of recipes on her site and as ever I spent a long time browsing before making my decision.    If you like the sound of this then come and join us for the next one!

I am also submitting this to Anamika at Taste Junction for Salad Spread and to Ali at Jam Hands for Summer Cookout Food.

Ingredients – Serves 2

400g tin cannellini beans

120g tin tuna

3 spring onions

2 tbsp red wine vinegar

1 tomato

Handful olives

How to make Tuna and Cannellini Bean Salad

  1. Drain a tin of tuna.   Empty it into a bowl and mash a little to break up the chunks.
  2. Drain and rinse the beans and add to the tuna.
  3. Slice the tomato and chop the spring onion and add to the tuna along with the olives.   Season with salt and black pepper.   Add the vinegar and mix well.

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Tuna with couscous salad

The Finished Dish

I love tuna steaks and this is a really fresh tasting recipe.  I agree it looks a little messy but it tasted delicious.  I also served it with extra lemon wedges which did not make the photo.   I made a paste with lemon juice and cumin powder and smeared this onto the tuna steaks then put them in the fridge for it to marinate for about ten minutes.

I put some couscous in a pan and covered it with hot water and left it to soak.  Meanwhile I chopped some tomatoes, green pepper, spring onions and a chilli pepper.  I put them in a bowl, drizzled with olive oil, and the juice of half a lemon, half a teaspoon of cumin and seasoned with salt and black pepper.  When the couscous was ready I mixed it in and the salad was done.

I cooked the tuna in a griddle pan.  I lightly oiled the pan and then heated it.  I cooked the tuna for about three minutes on each side.  It was just cooked through but still juicy.


2 Tuna steaks

couscous (sorry, don’t know how much, enough for two people)

1 green pepper

3 medium tomatoes

3 spring onions

1 chilli pepper


1 lemon

olive oil


1.  Mix a teaspoon of cumin powder with the juice of half a lemon.  Smear it onto the tuna steaks and put in the fridge for about 10 minutes.

2.  Put couscous in a pan and cover with boiling water.

3. Chop all the salad vegetables and put into a bowl. Drizzle with olive oil, the rest of the lemon juice, half a teaspoon of cumin and  then season. Add the couscous and mix together.

4. Oil a griddle pan and heat it up.  Put the tuna steaks in and cook for about 3 minutes on each side.

5. Serve the tuna with the couscous salad and extra lemon wedges.