Spanish White Bean, Tuna and Quail Egg Salad Recipe
In Spanish homes, bean and tuna salads often appear as a quick no-cook lunch, especially in summer. This version with quail eggs is a bit more elegant, so it’s also perfect for a party table. It’s something between a lunch salad and tapas – filling, but served cold and very convenient to make from cans.
A Spanish-inspired salad that turns simple pantry staples like canned beans and tuna into an elegant, protein-rich dish, elevated by delicate quail eggs and a bright mustard-vinaigrette dressing.
Chef's tips
Use good-quality tuna in olive oil – it makes a big difference in flavor. Don’t overmix the salad so the beans stay whole and the tuna keeps some texture. Taste the dressing before adding it and adjust the acidity with a bit more vinegar or oil to your liking.
How to serve
Serve as a light main course with crusty bread, as part of a tapas spread with olives and marinated vegetables, or pack it into a lunchbox – just keep the eggs separate and add them right before eating.
Ingredients
- canned white beans drained weight - 400 g
- tuna in olive oil drained weight, from a can - 160 g
- quail eggs - 8 piece
- red onion small half - 0.5 piece
- green bell pepper small - 0.5 piece
- flat-leaf parsley chopped - 2 tablespoons
- olive oil extra for the dressing - 2 tablespoons
- white wine vinegar - 1.5 tablespoons
- Dijon mustard - 0.5 teaspoons
- sea salt to taste
- black pepper to taste
Preparation
- Gently place the quail eggs in a small pot with cold water. Bring to a boil, then cook for 3 minutes from the moment the water starts boiling. Rinse with cold water and set aside to cool.
- Drain the canned beans in a sieve and rinse under running water to remove the brine. Set aside to drain thoroughly.
- Drain the tuna from excess oil (you can keep 1–2 teaspoons for the salad) and gently break it into larger flakes with a fork.
- Peel the onion and dice it finely. Wash the pepper, remove the core and seeds, and dice it finely as well.
- In a small bowl, mix the vinegar, mustard, olive oil, a pinch of salt and pepper. Whisk vigorously with a fork until the dressing thickens slightly and becomes smooth.
- Peel the quail eggs and cut them in half.
- In a large bowl, combine the beans, tuna, onion, pepper and most of the parsley. Pour over the dressing and gently toss so as not to crush the beans.
- Arrange the quail egg halves on top, sprinkle lightly with salt and the remaining parsley. Serve immediately or after a short chill in the fridge.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku. Przed podaniem delikatnie wymieszaj i ewentualnie dodaj odrobinę świeżej oliwy, bo fasola wchłania sos.
