Soft and sharp salad of tuna and cannellini beans

This tuna salad is a variation on a Niçoise – using mushrooms instead of beans and boiled eggs – and together with the sage, mustard, capers and sundried tomatoes it has an earthy taste – perfect for autumn.

Recipe for soft and sharp salad of tuna and cannellini beans

Serves 4


  • 2 x 400g cans of cannellini beans
  • a few sage leaves
  • 1 tsp anchovy paste
  • 2 fat cloves of garlic, crushed with 1 tsp smoked salt
  • small bunch of fresh parsley
  • 80 ml/⅓ cup olive oil – use what’s in the tuna tin first, plus some good finishing oil
  • 1 tsp grainy mustard
  • juice and zest of half a large lemon
  • 150g/5 oz mushrooms
  • 350g gross/240g net weight good quality tuna in olive oil
  • freshly ground black pepper – or a pinch of Urfa pepper flakes
  • a small bunch of spring onions
  • 8 sundried tomatoes
  • 60g/⅓ cup of capers


  1. Drain the cannellini beans, and rinse under cold, running water. Put into a medium-sized attractive bowl.
  2. Crush the garlic with the salt and put into a small bowl. Add the olive oil (use what’s in the tuna tin first, supplement with your normal supply). Add the lemon juice and zest. Add the mustard, the anchovy paste and the pepper.
  3. Snip the most of the sage and all the parsley over the beans.
  4. Peel and chop the mushrooms (use also the stem), and add to the beans.
  5. Chop the sundried tomatoes, add to the beans.
  6. Add the tuna and capers to the beans.
  7. Snip the spring onions into the beans.
  8. Pour the dressing into the beans and toss.
  9. Serve, garnished with the remaining sage, and drizzled with some good, peppery finishing oil.
0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments

Related Posts

Sicilian orange, fennel and burrata salad

“Our next round of food arrives as the wine is drained. Squat burratas in olive oil; rosemary-topped focaccia that is almost sweet; heritage tomatoes…
Read More

Lemony courgette carpaccio

The idea of this salad is to marinate the courgette – in fact, I think this is one of the best ways of eating courgette…
Read More

Paul McCartney’s really rather good simple salad

“So, if I’m cooking, I’ll be steaming vegetables, making some nice salad, that kind of stuff.”Paul McCartney The idea for this salad comes from…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts