Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
Built on a foundation of poached tuna and white beans—both prepared in the Convection Steam Oven—this flavorful tuna salad comes together in mere minutes.

KEEP SCREEN ON

Yield: 6 Servings

Ingredients
Ingredients
–1 recipe Oil-Poached Tuna cooking oil reserved

–1 cup (250ml) prepared white beans (reference Beans 101 preparation method), cooking liquid reserved

–1 cup (250ml) grilled artichoke hearts, diced

–1 cup (250ml) meaty olives (e.g., gordal, Castelvetrano), thinly sliced

–3 ribs celery, diced

–3 teaspoons capers, chopped (optional)

–3 teaspoons chopped fresh herbs (e.g., parsley, chives, tarragon)

–2 lemons, zested and juice reserved

–2 teaspoons whole-grain mustard

–Salt and pepper

RATE THIS RECIPE

Based on 1 ratings

Preparation Method

  1. Submerge sealed tuna container in warm water to melt oil. Drain and lightly shred the tuna, reserving the oil; discard the aromatics.
  2. Strain cooked beans over small saucepan. Over medium heat, reduce liquid by half; set aside and cool. Once cooled, whisk in lemon juice, zest, mustard, and herbs. Add reserved tuna cooking oil, whisking vigorously to emulsify ingredients. 
  3. In a large bowl, combine tuna, beans, artichoke hearts, olives, celery, and capers; add dressing and stir to combine. Season to taste with salt and pepper. 
  4. Serve with greens, in a wrap, or as an open-faced sandwich, as desired.