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Roman Bean and Artichoke Salad with Olive Oil Tuna
For this Italian-inspired bean salad, look for good-quality tuna packed in olive oil. Its texture is silkier than tuna packed in water, and its flavor is richer than varieties packed in vegetable oil. A couple of our favorite brands are Genova and Wild Planet. If you like, serve with thick slices of rustic bread that have been toasted or grilled, then rubbed with garlic.
4
Servings
15 minutes
plus cooling
Ingredients
-
2
15½-ounce cans Roman beans OR cannellini beans, rinsed and drained
-
Kosher salt and ground black pepper
Reviews
May 17, 2025
ROMAN BEAN AND ARTICHOKE SALAD WITH OLIVE OIL TUNA
Very tasty, all of the ingredients blend well together without being overpowering. I like the idea of a hard cheese grated on top. The amount of oil seemed a bit much. Overall, very good recipe.
Very nice. I used a very earthy and robust Portuguese Cobrancosa olive oil. I liked the idea of adding olives so I added Kalamata but may add Castelvetrano instead next time since they are more buttery. I did Pecorino Romano also. I would love to add anchovies next time but I don't want to overpower the tuna. This makes for an excellent base salad with so many things that compliment it.
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Delicious - it's like an Italian version of Salad Nicoise! We added sliced olives, used half-n-half peperoncini & roasted red peppers, and shaved some parmigiano on top to really make it Roman! This will become a regular in our home!