Portuguese Bean Salad with Tuna

5 from 5 votes
Prep Time 10 mins
Rest Time 2 hrs
Total Time 2 hrs 10 mins
Course Dinner
Cuisine European
Servings 4 people


  • 560 g White beans, cooked
  • 1 Cans Tuna in its own juice
  • 2 Onions
  • 1 bunch Leaf parsley
  • Olive oil
  • Red wine vinegar
  • Salt and pepper


  • Rinse the beans well, finely dice the onions. Wash the parsley, pluck the leaves from the stalks and chop finely.
  • Mix the beans, tuna (drain well), onions and parsley and season with the olive oil, vinegar, salt and pepper. Now put the lettuce for the salad in the refrigerator for a few hours and let it steep. Before serving, get it out in good time, if necessary add oil and vinegar, the salad should be served cool, but not in the fridge. Serve the salad with bread and a glass of white or rosé wine.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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