Summer Lunch Week: Tuna White Bean Salad

Summer Lunch Week: Tuna White Bean Salad

I was evil in an ear­lier life. (If you have known me to be evil in this life, I’m sorry) It’s the only expla­na­tion for the fact that two weeks after return­ing from hol­i­day to find our air con­di­tioner non-functioning, that we still don’t have a/c. Lots of guys com­ing over to look at the unit, tak­ing it apart and mak­ing a mess of the place, a lot of head shak­ing and head scratch­ing, but fix­ing the damn thing? Not so much. And of course it all went down on the hottest days Toronto has seen in about a mil­lion years. I counted no fewer than five a/c repair vans on our street one day last week. I know these are first world prob­lems in the extreme but it was HOT last week. So hot. I couldn’t form another thought other than — My God, it’s so hot — all of last week. This woman became my best friend.

This week is bet­ter (and cooler) and I am allow­ing myself to hope that the fourth main­te­nance appoint­ment I’ve got booked for tomor­row will be the one to save us. Please send any spare good juju you’ve got my way. Mean­while I’m in need of meals that do not require the stove, the oven, or any heat source at all. This salad is per­fect for lunch or din­ner. It’s so sim­ple to make yet cre­ates a really sat­is­fy­ing salad. Esme and Julian are both start­ing to really come around to salad and this is full of many of their favourite ingre­di­ents. I don’t know how much we’ll like to eat this salad in the Arc­tic, where we’ll be mov­ing if our air con­di­tioner does not get fixed tomor­row, but I’ll keep you posted.


Photo by Maya Visnyei

Summer Lunch Week: Tuna White Bean Salad


  • 1 x 5 oz can of tuna
  • 1 x 15 oz can of can­nellini beans
  • 1/4 cup red onion, diced fine
  • 4 or 5 radishes, thinly sliced
  • 8 or so cherry toma­toes, cut in half
  • 1 bunch of arugula, washed, dried and trimmed
  • 2 hand­fuls of fresh basil, washed, dried and trimmed
  • 3 Tbsp lemon juice
  • 2 Tbsp olive oil
  • salt and pep­per to taste


In a large-ish bowl, mix together the tuna, beans and onions. Whisk together the lemon juice and olive oil, pour it over your tuna and give every­thing a good mix. You don’t want to lose all the tex­ture of the tuna, so don’t over do it. Taste it and see if you’d like some salt and pep­per. That’s it — now put some cling film on the bowl and pop it in the fridge for a bit. If you don’t have time it’s no big deal but the salad will taste bet­ter if it’s had a chance to mar­i­nate for an hour.

Now it’s just an assem­bly job. You’ve got four plates. Lay out a hand­ful of greens on each plate, a scoop of tuna deli­cious­ness and then scat­ter toma­toes and radishes on top.

And serve with the good feel­ing that you have not turned the stove on.

Orig­i­nally posted July 22, 2013

You might also like

Grains & Rice

Apple and Pear Oat Bars

It feels like our book How to Feed a Fam­ily has been out for­ever but it hasn’t. Our lovely book is still just a baby, only on the shelves for four months. If

By Ingredient

Lisa’s Letters Home: The Great British Roast

In my dreams, I am that parent that produces a fabulous, nutritionally-balanced meal every night with the entire family round the table. I also envision no fighting, no shouting, no

The Holidays

NYE Appetizers including our Favorite Vegetarian Versions

Over the last year, dinner has become double the trouble after my daughter Scarlett went vegetarian. I’m super proud of her decision, and have been making an effort to follow


No Comments Yet!

You can be first to comment this post!

Leave a Reply