Spanish White Bean, Pepper and Tuna Salad Recipe
This hearty salad with white beans, crunchy bell pepper and tuna in olive oil is a classic example of a Spanish dish that works both as a main meal and as tapas. In Spain, similar salads often appear in summer because they require no cooking and hold up well in the heat. The flavor is simple yet full, thanks to good olive oil, wine vinegar and a touch of onion.
This salad brings together classic Spanish pantry staples—white beans, tuna in olive oil and olives—into a dish that is quick to prepare, filling and perfect for warm days. It’s simple, but the balance of textures and the bright, tangy dressing make it feel like something you’d be served in a Spanish tapas bar.
Chef's tips
Use the best quality tuna in olive oil you can find, as its flavor really carries the dish. Don’t skip rinsing the beans thoroughly; it improves both taste and texture. Letting the salad rest for a few minutes before serving is key for the flavors to come together.
How to serve
Serve slightly chilled or at room temperature. Pair with crusty bread, grilled vegetables or a simple green salad. It also works well as part of a tapas spread alongside olives, manchego cheese and marinated peppers.
Ingredients
- white beans - 400 g
- tuna - 160 g
- bell pepper - 1 piece
- onion - 0.5 piece
- olives - 40 g
- parsley chopped - 2 tablespoons
- olive oil - 3 tablespoons
- wine vinegar - 1.5 tablespoons
- mustard - 0.5 teaspoons
- salt
- black pepper
Preparation
- Drain the canned beans in a sieve and rinse under cold running water until the foam disappears. Set aside to drain thoroughly.
- Wash the bell pepper, remove the core and seeds, and cut into small cubes. Peel the red onion and slice very thinly into half-moons or dice finely. Slice the olives.
- Drain the tuna from excess oil (you can reserve a little for the dressing) and flake it into smaller pieces with a fork.
- In a small bowl, whisk together the olive oil, vinegar, mustard, a pinch of salt and pepper. Beat vigorously with a fork for about 20–30 seconds, until the dressing slightly thickens and becomes smooth.
- In a larger bowl, combine the beans, pepper, onion, olives and tuna. Pour over the dressing and gently toss so the beans don’t break apart.
- Finally, sprinkle with chopped parsley, toss lightly once more and taste. Adjust with more salt and pepper if needed. Set aside for 10 minutes to let the flavors meld.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem wyjmij ją na 15–20 minut, aby nie była lodowato zimna, wtedy smak oliwy i octu będzie pełniejszy.
