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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.

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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

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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.

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