Average: 4 (2 votes)
Active time
20 minutes
Total time
20 minutes
4 Servings

1 tablespoon extra virgin olive oil

1 small red onion, sliced

2 stalks celery, sliced

1 red or yellow bell pepper, seeded and sliced

1 (15-ounce) can cannellini beans, drained and rinsed

1 (2-ounce) can white tuna in water, drained

½ cup thinly sliced fresh basil or baby spinach leaves

Salt and pepper to taste

  1. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and pepper and sauté for several minutes.
  2. Stir in the beans and cook for 2 minutes longer.
  3. Add the tuna and break it up slightly with a spatula. Add the basil and cook just until it wilts. Season with salt and pepper. Serve hot, at room temperature, or cold. 

Oldways photo. Recipe from the Oldways 4-Week Mediterranean Diet Menu Plan book. 


Calories: 190
Fat: 6g
Saturated Fat: 1g
Sodium: 210mg
Carbohydrate: 18g
Fiber: 5g
Protein: 16g

Yield: 4 Servings

How'd it Taste?

Janman Lewis
Great dish, may I suggest adding some fresh lemon or white wine vinegar or a combo after removing from the heat to add a bright note.
Excellent idea. Lemon almost always brightens just about any bean salad.
Traci Jervis
I didn't have fresh basil so added approximately 1 tsp of dried, and then added a cup of fresh spinach. So tasty! My 8-year old daughter also loves this dish. And, bonus, this is fantastic the next day, served cold on a bed of fresh spinach (with some sliced, fresh veggies). We love this recipe!
Awesome to hear, and glad you had a suitable swap!
Linda Johnson
It tasted good but was pretty dry. I added some lemon infused olive oil when serving and that really helped.

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