More Rice Recipes to Try

If you are ready to move beyond basic rice and let this grain be the side dish that shines, we have options for you.

• Baghali Polo (Persian Dill and Fava Bean Rice)
• Lebanese Rice with Vermicelli
• Tahdig (Crispy Persian Rice)
• Persian Rice with Potato Tahdig
• Loobia Polo Persian Beef and Green Bean Rice

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Turmeric Rice

Bright, golden, and packed with flavor, herb-flecked turmeric rice is an easy, healthy side dish perfect for Middle Eastern and Mediterranean-inspired meals

Course Side, Side Dish

Cuisine Mediterranean/Middle Eastern

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 281.2kcal

Author Mersedeh Prewer

Ingredients

• 2 cups basmati rice
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, crushed or grated
• 1 teaspoon fresh ginger finely grated
• 1 teaspoon turmeric
• 2 1/4 cups vegetable broth or water
• 1/2 teaspoon Kosher salt
• 1 1/2 cups finely chopped, tightly packed fresh cilantro, dill, parsley, or a combination (optional)

Instructions

• Rinse the rice. Wash the rice in cold water and strain. Repeat until the water runs clear. Rinsing removes starch from the surface of the rice resulting in fluffy and separate grains.
• Sauté the aromatics. In a medium non-stick saucepan set over medium-high heat, add the olive oil. When the oil shimmers, add the diced onion. Cook, stirring, until the onion softens and turns translucent. Add the garlic and ginger and stir until the aroma is released, about 30 seconds.
• Add turmeric and rice. Sprinkle in the ground turmeric followed by the rice and stir until evenly mixed with all the aromatics.
• Add liquid and boil. Pour in your cooking liquid and add Kosher salt. Bring to a boil.
• Simmer the rice. As soon as the rice comes to a boil, gently stir in the chopped fresh cilantro making sure it is evenly distributed throughout the rice. Then reduce heat to low. Cover tightly and simmer for 12 to 15 minutes, until the rice is tender and the liquid is absorbed.
• Rest, fluff, and serve. Remove rice from heat and leave covered for 10 minutes to allow the rice to steam. Uncover and gently fluff with a fork. Spoon into a dish and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
• Storage: Turmeric rice will keep for 5 days if stored in an airtight container in the refrigerator, or up to 1 month if frozen. To store cooked rice allow the rice to cool completely; seal it in an airtight container; and store in your fridge or freezer.
• To reheat: The best way to reheat rice is to heat it, covered, in the microwave or stovetop. If your rice is a bit crunchy, add a splash of water, stir, and continue reheating until it’s warm and soft.

Nutrition

Calories: 281.2kcal | Carbohydrates: 52.7g | Protein: 4.7g | Fat: 5.1g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.6g | Sodium: 552.3mg | Potassium: 130.4mg | Fiber: 1.3g | Sugar: 1.7g | Vitamin A: 458IU | Vitamin C: 2.7mg | Calcium: 25.9mg | Iron: 0.8mg

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This Italian Easter Bread is a Festive Favorite

Italian Easter Bread (Pane di Pasqua) has a texture similar to Challah and is flavored with lemon zest, orange zest, and vanilla extract. To finish, I tuck a brightly colored egg into the dough nest and top it with sprinkles. These eggs do more than add celebratory flair; they also symbolize rebirth.      

The name of this recipe may seem to imply there is one definitive Easter bread in Italy. In fact, nothing could be further from the truth! There are as many variations of Easter bread across the regions and subregions, ranging from savory breads such as pizza di Pasqua in central Italy to the sweet breads from the south.

In Calabria, you’ll find cuzzupa, flavored with aniseed or citrus, topped with a hardboiled egg, and a sheen of lemon glaze. In Sardinia, they make coccoi cun s’ou and in Sicily, cuddura cu l’ova, where a raw egg is encased in the dough and cooked in the oven. Whereas, in Greece, they make a similar Easter bread called Tsourike, but in Greek Easter bread, the eggs are usually dyed red. The breads may be shaped into doves, dolls, baskets, or rings, each implying a different meaning.

This recipe is a traditional Easter bread in southern Italy. It is shaped into four individual rings, twisted around a dyed egg, and presented at the table. Serve it as part of your Easter feast alongside Healthy Deviled Eggs, Roasted Leg of Lamb and this Asparagus Salad. 

What’s in Italian Easter Bread

The ingredients for this bread are easy to find, and are probably already pantry staples in your house. The only item on your shopping list could very well be the dye for the eggs. It’s humbling to note that historically, this bread was reserved for special occasions because of the expensive and rich ingredients like milk, sugar, eggs, and butter.

PRO TIP: Use room temperature eggs and butter. The room temperature ingredients are more easily incorporated into enriched doughs (doughs with fat and sugar), leading to improved texture and rise.

• Milk: While I used whole milk, feel free to use reduced fat or skim milk instead. Heat the milk to 105-115°F. Make sure the milk isn’t too hot, or it will kill the yeast.
• Active dry yeast: Enriched breads require more yeast than standard leaner breads to get going.
• Sugar: This bread is lightly sweet, but the sugar also helps make the bread soft and brown nicely in the oven.
• Eggs: The protein and fat in eggs add to the structure, softness, and golden color.
• All-purpose flour: While you may be tempted to reach for bread flour, the all-purpose flour in this recipe makes a tender, fluffy loaf. Bread flour would make the bread too chewy.
• Unsalted butter: A small amount of room temperature butter adds flavor and richness.
• Kosher salt: Even in sweet recipes, salt enhances the flavor.
• Vanilla extract: Another flavor enhancer. Without it, the bread may seem bland or one-dimensional. 
• Zest: I love using both lemon and orange zest here, but you can stick to just one or the other, depending on what you have on hand.
• Dyed uncooked eggs: When it comes to the eggs you can dye them whichever color you like, or leave them undyed. Just make sure they’re uncooked. They will cook in the oven.
• Multicolored nonpareils: This is a celebration bread, so have fun with some colorful nonpareils or sprinkles.

How to Make Italian Easter Bread

Taking about four hours, this baking project does require a time commitment. Most of the time is hands-off while the yeast does the work. While the sponge rises take the butter out of the refrigerator and dice it so it softens enough to incorporate into the dough later. I zest the citrus at this point and have the orange for a snack while I wait. If you’re worried that the zest will dry out, you can cover it and keep it in the fridge in the meantime.

• Make the sponge: In the bowl of a stand mixer, dissolve the yeast in the milk and let stand until it begins to foam, 5 to 10 minutes. Add a 1/4 cup sugar, eggs, and 2 cups flour. Stir with a rubber spatula to combine. The mixture will resemble pancake batter. Cover the bowl and set aside in a warm spot to rise for 30 minutes, until the surface is bubbly. In the meantime, take the butter out of the refrigerator, and dice it into 1/2-inch pieces.
• Make the dough: To the sponge, add the 2 cups flour, 1/4 cup sugar, butter, salt, vanilla, and zest. Fit the mixer with the dough hook attachment, and mix on the lowest speed until the dough comes together into a rough ball, about 1 minute. Increase the speed to level 2 and continue kneading for 7 minutes. The dough should be smooth and elastic and pull away from the sides of the bowl (the dough may still stick to the bottom of the mixing bowl).
• First rise: Cover the bowl and set it in a warm spot to rise for 1 1/2 hours, or until roughly doubled in size.
• Divide the dough: Punch down the dough and divide it into 8 equal portions (approximately 120 to 125g each).
• Assemble the loaves: Line two sheet pans with parchment paper. Use your palms to roll out each piece of dough into a 12-inch rope. Pinch two ropes together at the ends and twist them several times.
• Form a wreath: Pinch the ends together so the twisted rope forms a wreath and tuck the ends underneath. Repeat with the remaining ropes of dough.
• Second rise: Place two loaves on each of the lined baking sheets. Cover with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 hour, or until puffy and almost doubled in size.
• Prepare the oven: Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 400°F.
• Decorate the loaves: Gently nestle a dyed uncooked egg into the center of each loaf. Make an egg wash by whisking a large egg and a tablespoon of milk together in a small bowl. Use a pastry brush to brush each loaf with a light coating of the egg wash, avoiding the dyed eggs. Sprinkle each loaf with colorful nonpareils.
• Bake: Bake for 20 minutes, or until golden, rotating the pans and switching their position halfway through.
• Cool: Transfer the loaves to a wire rack to cool. Let cool before serving.

What is a Sponge (Preferment)

The sponge method in bread baking is when you mix a portion of the flour, a portion (or all) of the yeast, and some (or all) of the wet ingredients to begin fermenting, before adding the rest of the ingredients that form the final dough.

Using a sponge adds extra fermentation time, and longer fermentation means more flavor. It’s especially helpful in enriched bread to give the yeast a head start by adding in stages the fat and sugar, ingredients that can slow down fermentation.

It also improves the texture and structure of the dough. This method only takes 30 extra hands-off minutes and emulates the benefits from sourdough starters (lievito madre) or other preferments (biga, as in this Focaccia recipe) used in traditional Italian bread baking.

How to Naturally Dye Eggs for Italian Easter Bread

You can use your go-to method for dying eggs, but I wanted to experiment with natural dyes. To create this deep blue, I used red cabbage to color the eggs. To dye eggs naturally follow these steps: 

• Roughly chop a small head of red cabbage and place it in a medium saucepan, along with enough water to fully submerge the cabbage. 
• Boil for 15 minutes, then strain the water into a jar and let it cool to room temperature.
• Stir in 2 tablespoons of vinegar.
• Add the uncooked eggs, cover, and store in the refrigerator until the eggs take on the amount of color you’d like. 
• To achieve the deep blue, you see in the photographs, I left the eggs to soak in the refrigerator overnight.

What to Serve with Italian Easter Bread

This is a festive holiday bread so it only makes sense to serve it with other special occasion foods.

• Grilled Lamb Chops, if the weather permits.
• Artichokes
• Lemony asparagus
• Healthy Deviled Eggs

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Italian Easter Bread

Italian Easter bread is a traditional bread that celebrates spring, renewal, and the resurrection. The loaves are irresistibly fluffy and soft, with a texture reminiscent of Challah.

Course Bread

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising Time 3 hours hours

Total Time 3 hours hours 50 minutes minutes

Servings 8

Calories 405.8kcal

Author Mark Beahm

Ingredients

For the Sponge:

• 1 cup (240ml) whole milk, lukewarm
• 2 1/4 teaspoons (7 grams) active dry yeast
• 1/4 cup (50 grams) granulated sugar
• 2 large eggs, at room temperature
• 2 cups (240 grams) all-purpose flour

For the Dough:

• 2 cups (240 grams) all-purpose flour
• 1/4 cup (50 grams) granulated sugar
• 1/4 cup (57 grams) unsalted butter, room temperature
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Zest of 1 orange

For the Decoration:

• 4 dyed eggs, (uncooked)
• Multicolored nonpareils or sprinkles

For the Egg Wash:

• 1 large egg
• 1 tablespoon milk

Instructions

• Make the sponge: In the bowl of a stand mixer, dissolve the yeast in the milk and let stand until it begins to foam, 5 to 10 minutes. Add the sugar, eggs, and flour, and stir with a rubber spatula to combine. The mixture will resemble pancake batter. Cover the bowl and set aside in a warm spot to rise for 30 minutes, until the surface is bubbly. In the meantime, take the butter out of the refrigerator, and dice it into 1/2-inch pieces.
• Make the dough: To the sponge, add the flour, sugar, butter, salt, vanilla, and zest. Fit the mixer with the dough hook attachment, and mix on the lowest speed until the dough comes together into a rough ball, about 1 minute. Increase the speed to level 2 and continue kneading for 7 minutes. The dough should be smooth and elastic and pull away from the sides of the bowl (the dough may still stick to the bottom of the mixing bowl).
• First rise: Cover the bowl and set it in a warm spot to rise for 1 1/2 hours, or until roughly doubled in size.
• Divide the dough: Punch down the dough and divide it into 8 equal portions (approximately 120 to 125g each).
• Assemble the loaves: Line two sheet pans with parchment paper. Use your palms to roll out each piece of dough into a 12-inch rope. Pinch two ropes together at the ends and twist them several times. Pinch the ends together so the twisted rope forms a wreath and tuck the ends underneath. Repeat with the remaining ropes of dough.
• Second rise: Place two loaves on each of the lined baking sheets. Cover with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 hour, or until puffy and almost doubled in size.
• Prepare the oven: Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 400°F.
• Decorate the loaves: Gently nestle a dyed uncooked egg into the center of each loaf. Make an egg wash by whisking a large egg and a tablespoon of milk together in a small bowl. Use a pastry brush to brush each loaf with a light coating of the egg wash, avoiding the dyed eggs. Sprinkle each loaf with colorful nonpareils.
• Bake: Bake for 20 minutes, or until golden, rotating the pans and switching their position halfway through.
• Cool: Transfer the loaves to a wire rack to cool. Let cool before serving.

Video

Notes

• If you want to dye the eggs naturally, do so the day before to achieve the deep blue color seen in the photos.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 405.8kcal | Carbohydrates: 62.5g | Protein: 12.8g | Fat: 11.2g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.2g | Trans Fat: 0.2g | Cholesterol: 162.4mg | Sodium: 360.3mg | Potassium: 179.7mg | Fiber: 1.9g | Sugar: 14.5g | Vitamin A: 438.9IU | Vitamin C: 0.003mg | Calcium: 73.1mg | Iron: 3.6mg

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The Best Healthy Pea Salad Recipe

It’s time to bring pea salad into the 21st century. Don’t get me wrong, the traditional English pea salad dressed in mayo, sour cream and cubes of cheddar has withstood the test of time, but I think these cheerful, green harbingers of spring are ready for an update. 

In this green pea salad recipe, I let the sweetness of the peas (fresh or frozen will do) take center stage. It’s the same approach I use for my Cucumber Radish Salad: fresh, seasonal ingredients get the microphone and speak for themselves. Rather than drowning out the pea’s delicate flavor with mayo, I dress them up in their Sunday best with fresh mint, chives, a little olive oil, and salty creamy feta.

And, because this is a next-generation pea salad, I included a bit of Aleppo pepper just to keep you guessing. Consider this a fresh, healthy pea salad side to serve with Baked or Broiled Salmon or Lemon Rosemary Chicken Breasts. 

This recipe takes only 20 minutes to toss together, so make sure you start on your main course first. While this is not your typical picnic salad, who says it can’t become one? Double the recipe to feed a crowd, it’s delicious warm, room temperature, or cold. Make this pea salad and I promise you, you’ll never look back. 

Green Pea Salad Ingredients 

This recipe calls for only 10 ingredients, and nearly half are things you pour from a jar or bottle! Like all of our favorite spring recipes, the goal is to let the season shine and make the most of spring’s favorite vegetable. Plus, peas are nutritional wonders. A mere 1/2 cup of peas has 4 grams each of protein and fiber, and they have a healthy dose of Vitamin A, folate, and magnesium. 

• Fresh or frozen peas: If you happen to grow a garden, fresh peas are great in this recipe, but if frozen peas are available, go ahead and use them. Just remember, you only want to take the chill off. The peas are ready when the color is still a vibrant, bright green, and they are slightly firm. 
• Kosher salt: This kitchen powerhouse just uplifts all the other flavors. If you taste something and it seems kind of one-note, you probably just need to add a pinch of salt. 
• Olive oil: This pea salad recipe draws the line between sweet and spicy, so any high-quality olive oil will do. I must admit, however, that our Spanish Hojiblanca is a personal favorite, but if you want something with a subtle fruity finish, then our Greek Koroneiki works great too. 
• Minced yellow onion: The natural sugars in the onion break down to help reinforce the sweetness of the peas. 
• Aleppo pepper: I only use 1/4 teaspoon of Aleppo pepper in this recipe because I didn’t want to overpower the peas, but if you like things with a little heat, then feel free to increase it to 1/2 teaspoon. 
• White wine vinegar: A little acidity brightens the flavors in this salad, if you don’t have it feel free to swap it out for lemon juice. 
• Radishes: If it grows together, it goes together! Radishes are another spring vegetable that adds a little color and subtle spice to this recipe. 
• Fresh herbs: The fresh cooling flavors in mint balance out the dish, while fresh chives provide a soft and subtle onion flavor without overpowering the dish. 
• Feta or shaved parmesan: I’ve made this green pea salad with either cheese, and I like them both. Feta is a little saltier and adds a creamy texture, whereas the Parmesan is a harder cheese and kind of stands out. Really, either one will work. Use what you have on hand. 

How to Make Pea Salad 

If you’re using frozen peas you can add them directly to the pan after you add the onion, which makes this recipe even faster. If you’re using fresh, you’ll have to blanch them first. I’m a big believer in preparing everything before I get started, so take a few minutes to chop the herbs, slice the radish, and mince the onion before you begin. 

• Boil the peas: Bring a small pot of water to a boil, and add 1 1/2 teaspoons of salt. Next, add the peas, and cook for about 5 minutes until the peas are bright green and still have a little bite to them. You don’t want mushy, wrinkled, army green peas. You want bright green, slightly firm, but tender peas.
• Drain the peas: Shut off the heat, and drain the peas.
• Make the sauce: In a medium skillet set over medium heat add the olive oil, minced onion and Aleppo pepper. Sauté until the onion softens, about 5 minutes. Stir in the vinegar, and remove from heat.
• Finish and serve: Add the sliced radishes and drained peas. Fold in the fresh mint and chives. Crumble feta over the peas. Taste. Add more salt or pepper to your liking. Transfer to a serving bowl or plate. Serve, warm, room temp or cold.

Tips for Cooking Peas

Peas are like pasta. If you overcook them, they turn mushy and a dark army green color. If that happens, feed the peas to the chickens and start again! Peas are cooked perfectly when they haven’t collapsed, have a bright green color, and still have a barely soft to slightly firm texture.

Can I Make Pea Salad Ahead of Time?

Yes, you can make this pea salad recipe ahead of time. It’s delicious served warm, room temperature, or cold.

To Store: Place in a bowl with a tight lid. It will keep in the fridge or up to 5 days; however, the mint might discolor, so you may want to replace it.

To Reheat: You don’t want to overcook peas. When it comes to rewarming this salad, just set it over medium-low heat and stir it until it’s warmed through.

What to Serve with Green Pea Salad 

When it comes to sides, this pea salad recipe is pretty versatile. Spring weather can be tricky; if it’s cooler outside, I like to serve it alongside a Roasted Chicken.

If I’m feeling fishy, Baked Cod is always nice, and the lemony colors look so pretty with the peas. It also pairs well with Lemon Dill Salmon. My husband likes pork, so Pan Seared Pork Chops are also on the menu from time to time. 

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Spring Peas with Radish and Mint

Pea salad should let the peas shine. Let’s skip the mayo this year and make a pea salad that really celebrates the season!

Course Salad, Sides/Salad

Cuisine American/Mediterranean

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 196.9kcal

Author Summer Miller

Ingredients

• 1 pound (4 cups) fresh or frozen peas
• 1 1/2 teaspoons Kosher salt
• 2 tablespoons olive oil
• 2 tablespoons finely minced yellow onion (about 1/4 small onion)
• 1/4 teaspoon Aleppo pepper
• 1 teaspoon white wine vinegar
• 2 to 3 radishes, thinly sliced
• 1/4 cup packed cup mint leaves, chopped
• 1/4 cup chopped chives
• 2 ounces feta or shaved parmesan

Instructions

• Boil the peas: Bring a small pot of water to a boil. Add 1 1/2 teaspoons of salt, and add the peas. Cook for about 5 minutes until the peas are bright green and still have a little bite to them. You don’t want mushy, wrinkled, army green peas. You want bright green, firm but tender peas.
• Drain the peas: Shut off the heat and drain the peas.
• Make the sauce: In a medium skillet set over medium heat add the olive oil, minced onion and Aleppo pepper. Saute until the onion softens, about 5 minutes. Stir in the vinegar. Remove from heat. Add the sliced radishes and drained peas. Fold in the fresh mint and chives. Crumble feta over the peas. Taste. Add more salt or pepper to your liking.
• Serve: Transfer to a serving bowl or plate. Serve, warm, room temp or cold.

Video

Notes

• If using frozen peas you can add them directly to the pan after you add the onion. If using fresh peas you’ll want to blanch them first.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition

Calories: 196.9kcal | Carbohydrates: 18g | Protein: 8.4g | Fat: 10.6g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.8g | Cholesterol: 12.6mg | Sodium: 1043.5mg | Potassium: 324mg | Fiber: 6.9g | Sugar: 6.7g | Vitamin A: 1192.9IU | Vitamin C: 48.4mg | Calcium: 110.1mg | Iron: 2mg

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The post Pea Salad with Feta and Mint (Mediterranean Style!) appeared first on The Mediterranean Dish.

A One-Bowl, No-Cook Easy Mediterranean Meal

While two of the main ingredients for this Tuna White Bean Salad are canned, the addition of juicy cherry tomatoes, red onions, and piles of fresh basil and parsley amps up the freshness factor. And unlike the familiar mayo-heavy tuna salads, my recipe is Mediterranean Diet-friendly and dressed with a bright, lemony vinaigrette made with heart-healthy extra-virgin olive oil.

Of course, you are welcome to pile it on bread, Focaccia, or stuff it in a Pita, but I prefer eating it on top of a handful of baby spinach or peppery arugula. There’s no need to dress the greens, as the vinaigrette from the tuna salad is dripping with flavor. If guests show up unexpectedly, serve it on garlic-rubbed toasts and call it an appetizer!

This white bean and tuna salad is even better made the day before, as the longer it sits, the more the beans and tuna absorb the delicious lemony dressing. If there are any leftovers, scoop them up with some whole-grain crackers, or just eat straight out of the fridge with a fork! 

Tuna and White Bean Salad Ingredients

• Lemon juice: The richness of tuna and cannellini bean salad cries out for lemon juice! The acidic flavor brightens and brings out the flavor of both the fish and the beans.
• Extra virgin olive oil: It’s important to use a high-quality extra-virgin olive oil to make the vinaigrette for this salad as tasty as can be–head over to our shop to stock up.
• Garlic and red onion: Fresh garlic adds a pungent flavor to the vinaigrette, and crunchy red onions give the salad lovely color.
• Seasonings: Kosher salt and Aleppo pepper draw out the flavor of the beans and tuna. I prefer Aleppo pepper to red pepper flakes because it’s less spicy and its fruity flavor that pairs well with the cherry tomatoes. To learn more, read: What Is Aleppo Pepper and How to Use It.
• Cannellini beans: Large, white cannellini beans provide a creamy counterpoint to the tuna, and make the salad a satisfying meal.
• Cherry or grape tomatoes: Acidic yet sweet, tomatoes add color and texture to this salad.
•  Fresh herbs: Parsley and basil punch up the fresh, herbal flavor of the salad.
• Castelvetrano olives: Buttery and tender, these mild-flavored Sicilian olives go particularly well with canned fish.
• Water-packed canned tuna: The authentic Italian recipe would call for tuna packed in olive oil, but I prefer to use the water-packed variety and add my own olive oil. If you have a favorite oil-packed tuna go ahead and use it.
• Baby spinach: Provides leafy goodness and stands up to the strong flavors of the tuna and lemony dressing. 

How to Make Tuna White Bean Salad 

Made in one bowl, this salad requires only about 15 minutes or less, making it the perfect no-cook meal for a hot day.

• Make the dressing: In a large bowl, whisk together 1/4 cup lemon juice, two minced garlic cloves, and 1/4 cup extra virgin olive oil. Season with salt to taste and 1/2 teaspoon Aleppo pepper. 
• Combine salad ingredients: Add a can of drained and rinsed cannellini beans, 3/4 cup quartered cherry tomatoes, 1/2 sliced small red onion, 1/4 cup chopped parsley, and 1/4 cup slivered Castelvetrano olives. Stir to coat with the dressing, then gently fold in one can of drained water-packed tuna and 1/2 cup sliced basil leaves. 
• Serve, or store for later: Taste for seasoning, and add more salt and Aleppo pepper if desired. Divide two ounces of baby spinach (or your favorite green) among four plates and spoon the salad on top. 

Swaps and Substitutions 

There are lots of ways to add your own spin to this salad, or just use up pantry ingredients you have on hand. Here’s how:

• Add steamed, sliced green beans in place of the tomatoes. 
• Use canned chickpeas, navy beans, or butter beans instead of cannellini beans. 
• Swap scallions for red onion. 
• For a sharper, more acidic dressing: Use a tablespoon of red or white wine vinegar instead of lemon juice. 
• Try another variety of olive or use capers: While I love the buttery flavor of Castelvetrano olives, salty, black oil-cured olives or Kalamatas are both flavorful additions. Capers are also a traditional partner with tuna.

Tips for The Best Tuna White Bean Salad

To take this quick and easy recipe from good to restaurant-worthy, keep these expert tips in mind.

• Choose High-Quality Tuna: Because the olive oil used to pack tuna isn’t always the best quality, I prefer using water-packed tuna and adding my own high-quality extra-virgin olive oil. That way, I control both the flavor and the amount of oil. I try to use wild-caught Yellowfin whenever possible (look for the dolphin-safe label).
• Meal Prep Like a Pro: If you’re making this for work lunches, store the tuna and bean mixture in one container and add the basil and tomatoes when you’re ready to enjoy it. This prevents the tomatoes from getting mealy and the basil from turning brown.
• Rinse Your Beans Well: Be sure to rinse the canned beans until the water runs clear. This removes the “canned” metallic taste and excess sodium, leaving you with a clean, creamy canvas for your herbs and olives.

What to Serve with Tuna White Bean Salad

Served over baby spinach or other greens, this tuna cannellini bean salad makes a satisfying stand-alone lunch. For a quick weeknight dinner, pair it with a bowl of Roasted Carrot Soup, flavored with warming spices like allspice and ginger, and a handful of Easy Homemade Pita Chips, dusted with za’atar. 

Even though there’s no mayo binding the ingredients together, this tuna salad is still great in a sandwich as long as you choose a bread that doesn’t give it a chance to spill out! Try it stuffed in our Easy Homemade Pita Bread, or wrap it in chewy Lavash, a traditional Middle Eastern flatbread that is easy to make at home.

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Tuna White Bean Salad with Spinach, Olives, and Basil

This is my go-to salad in the summer, something you can always throw together for an easy but satisfying meal.

Course Entree/Salad

Cuisine Italian

Diet Gluten Free, Low Lactose

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 187.2kcal

Author Abigail Chipley

Ingredients

For the Dressing

• 1/4 cup fresh lemon juice
• 2 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon Aleppo pepper
• Kosher salt

For the Salad

• 1 (15 ounce) can cannellini beans, rinsed and drained
• 3/4 cup cherry tomatoes, quartered
• 1/2 small red onion, thinly sliced
• 1/2 cup fresh parsley, coarsely chopped
• 1/4 cup green olives (such as Castelvetrano), pitted and slivered
• 1 (5 ounce) water-packed tuna (see note), drained and broken into large pieces
• 1/2 cup fresh basil leaves, thinly sliced
• 2 ounces (about 4 cups) baby spinach, for serving (optional, or swap in arugula or scoop into Pita Bread)

Instructions

• Make the dressing: In a large mixing bowl, whisk together the lemon juice, garlic, olive oil, Aleppo pepper, and a pinch of salt.
• Mix: To the bowl with the dressing, add the cannellini beans, cherry tomatoes, red onion, parsley, and olives. Stir to coat with dressing, then gently fold in the tuna and basil, being careful not to break up the tuna too much. Taste for seasoning and add more salt, Aleppo pepper, and lemon juice if desired.
• Finish and serve: Divide the spinach among four plates and top with the tuna salad. Serve immediately or refrigerate for up to 2 hours.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, olives, and Aleppo pepper used in this recipe.
• For longer storage: Leave out the tomatoes and basil and refrigerate overnight. Stir in the tomatoes and basil just before serving.
• Best tuna for this recipe: Because the olive oil used to pack tuna isn’t always the best quality, I prefer using water-packed tuna and adding my own high-quality extra-virgin olive oil. That way, I control both the flavor and the amount of oil. I try to use wild-caught Yellowfin whenever possible (look for the dolphin-safe label).
• A Note on Tuna Safety: Chunk light tuna, which comes from the smaller skipjack or yellowfin species, has less mercury than albacore. The FDA/EPA advises that women who are or might become pregnant, nursing mothers, and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe. (Talk to your healthcare provider if you have concerns about eating canned tuna.)

Nutrition

Calories: 187.2kcal | Carbohydrates: 5.6g | Protein: 8.2g | Fat: 15.4g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 10.9g | Cholesterol: 12.8mg | Sodium: 233.2mg | Potassium: 304.3mg | Fiber: 1.5g | Sugar: 1.9g | Vitamin A: 2384.6IU | Vitamin C: 28.3mg | Calcium: 51.5mg | Iron: 2mg

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