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Sicilian Tuna and Beans

Sicilian Tuna and Beans


  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 7-ounce can olive oil-packed Italian tuna, drained
  • 1 1/4 cups canned cannellini beans, rinsed
  • 1/2 cup canned lima beans, rinsed
  • 1 cup grape tomatoes, quartered lengthwise
  • 1 spring onion, thinly sliced
  • 1/4 cup parsley, roughly chopped
  • 1/4 cup basil, roughly chopped
  • 1/4 cup kalamata olives, halved


  1. In a large bowl whisk together the vinegar, mustard, oil, and salt and pepper to taste.
  2. Lightly break up the tuna with a fork and add to the bowl, along with the remaining ingredients. Toss and season with additional salt and pepper to taste.


  • Recipe by Ali LaRaia, the chef and cofounder at The Sosta in New York City

Nutrition Information

Per serving: 301 kcal cal., 16 g fat (2.1 g sat. fat), 798 mg sodium, 6 g fiber, 19 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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