Roman Bean and Artichoke Salad with Olive Oil Tuna

4 Servings

15 minutes plus cooling

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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.



15 minutes

plus cooling


  • 2

    15½-ounce cans Roman beans OR cannellini beans, rinsed and drained

  • Kosher salt and ground black pepper

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Mark H.

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!

Sharon S.

Like your idea of shaved Parm. I did Pecorino Romano. What a great summer meal!

Mike P.

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.

Sandra T.

Excellent recipe! It is easy to put together and I didn't change a thing.

Mark R.

Delicious and easy! This dish keeps well and does not require heating so it's suited to be portioned for lunch. Pairs up great with a toasted and buttered english muffin

Leslie Price M.

Now a standard in our summer repertoire! And yes, no heating is required.