Cannellini Tuna

About this recipe

Cannellini is just a fancy name for white kidney beans. Great Northern beans are similar (so they can be used instead). Rehydrate and cook 1 cup dried beans (yielding 2 cups) or drain and rinse a 19 oz. can.


Into a bowl, put:

  • 1 (19 oz.) can cannellini beans (drained and rinsed).
  • 1 average-sized can of tuna (drained and broken up with your hands),
  • 1 cup celery (diced),
  • ½ cup white or purple onion (thinly sliced),
  • 1-2 cups fusilli pasta (first cooked in salted water).


  • olive oil to coat,
  • ½ tsp. salt and (very important) ¾-1 tsp. black pepper.

Toss and add:

  • red wine or balsamic vinegar.

Toss again, taste, and add more vinegar if needed. Keep adding, tossing, and tasting until you got it right. Cover in refrigerator for at least 1 hour before serving. 


  • This salad keeps well, so you can make it the night before.
  • Canned chickpeas can be used (but then you have to change the name of the recipe).
    Don’t make this with salmon (it sucks). I thought it’d be a good idea but it wasn’t, kind of like the time I tried on ladies’ underwear.

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