Salads Mediterranean
Spanish Tuna & White Bean Salad (Ensalada de Alubias)
Method
Rinse Beans: Drain and rinse the cannellini beans thoroughly under cold water.
Combine Base: Toss the beans, flaked tuna, roasted peppers, and red onion in a bowl.
Whisk Vinaigrette: Whisk the olive oil, sherry vinegar, and dried parsley together in a small cup.
Dress Salad: Pour the dressing over the salad and toss gently to coat.
Chef's Tip
Nutritional Insight: Lean tuna protein prevents muscle loss while prebiotic white bean fibre stabilises digestion to control appetite. Culinary Hack: Prepare the salad 24 hours ahead to let the sherry vinaigrette deeply tenderise the beans.
Nutrition Facts
Per serving
265
Calories
24 g
Protein
7 g
Fat
21 g
Carbs
