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Tuna and White Bean Salad

Serves 4


  • 8 ounces fresh tuna
  • 2 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper
  • 2 cups cooked (or rinsed and drained canned) white beans
  • Juice of 1 lemon
  • 12 cherry or grape tomatoes
  • 1/3 cup thinly sliced shallots
  • 1/4 cup coarsely chopped pitted green or black olives
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 4 cups mixed salad greens


  1. Start a charcoal or wood fire or preheat a gas grill; the rack should be about 4 inches from the heat source.
  2. Brush fish with olive oil; season with salt and pepper.
  3. When the fire is quite hot, grill (or broil) the fish 3 to 4 minutes per side, or until just cooked.
  4. Allow tuna to cool, then cut it into small cubes.
  5. Toss the tuna cubes with the beans, lemon juice and remaining olive oil, then add the tomatoes, shallots, olives and herbs. Season to taste with salt and pepper.
  6. Mound the salad greens on serving plates and distribute the tuna salad over top.

Hudson Valley Restaurant Week is back this April 8-21!