Tuna, Cauliflower and White Bean Salad
Published January 27, 2015
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ pound cauliflower, broken into small florets (about ½ medium to large head)
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
Salt to taste
1 garlic clove, minced or puréed
½ to 1 teaspoon Dijon mustard, to taste
2 tablespoons plain yogurt or bean broth if using dried beans
6 tablespoons extra virgin olive oil
1 small red onion, cut in half and sliced in half-moons (optional)
1 5-ounce can tuna (packed in water or olive oil), drained
1 ½ cups cooked large white beans, or 1 can cannellinis, drained and rinsed
2 tablespoons chopped fresh parsley or a combination of parsley and marjoram
Nutritional analysis per serving
69 grams carbs; 13 milligrams cholesterol; 585 calories; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 18 grams fiber; 681 milligrams sodium; 33 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam cauliflower for 5 to 6 minutes, until just tender.
- Step 2
Place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
- Step 3
Meanwhile in a small bowl or measuring cup, whisk together vinegar, lemon juice, salt, garlic, mustard and yogurt or bean broth. Whisk in olive oil.
- Step 4
When cauliflower is tender remove from heat and toss with half the dressing in a large salad bowl. Drain tuna and add to bowl with cauliflower. Break up with a fork. Add cooked beans, onion and herbs. Toss together. Add remaining salad dressing and pepper, taste and adjust seasoning.
This will keep for a couple of days in the refrigerator.
Private Notes
Comments
I absolutely love this recipe. If you're using the optional red onion, I'd advise a medium dice instead of the half-moons - even with a small onion the half-moons are awkward to get into your mouth. Next time I will try adding capers.
Even better with roasted -- slightly crisp and browned-- cauliflower.
Loved this. I cut the oil by about half and added extra mustard and vinegar (also capers - thanks for the suggestion there, other cooks!). I didn't feel like I missed the oil at all. Really delicious and very easy to make.
This is a high sodium recipe if you use canned beans. Cook beans from dry with No Salt Added to the water. Sodium content comes down to about 430 mg per serving. This includes the tuna, mustard and a half teaspoon of salt added to the entire bowl.
Didn’t have Greek yogurt so added 1 tablespoon water instead and came out great. Yum! So filling!
what are peoples thoughts on replacing the canelli with gigante beans?