Tuna and White Bean Salad in Endive Spears Recipe


½ medium onion – sliced into thin rings

1 cup dried Cannellini Beans cooked OR 3 cups (2 cans Rega Cannellini Beans – drained)

Sea Salt

1 7-oz can of Tuna – drained

4 Tablspoons Olive Oil

1 Tablespoon Wine Vinegar

Coarsely ground Tellicherry Pepper to taste

Fresh endive – sectioned and washed


Tuna and White Bean Salad in Endive Spears

Nothing could be easier, and tastier, than this recipe.  Unless you want to cook beans from dried, it’s almost as simple as opening a few cans from your pantry, mixing the ingredients together, and scooping into endive spears to serve. Recipe adapted from “Essentials of Italian Cooking” by Marcella Hazan.

Difficulty: Beginning  |  Prep Time: 20 Minutes  |  Yield: Serves 6 as appetizer


Equipment Needed
Mixing Bowl
Serving Bowl

1. Place onion rings in a bowl, cover with cold water and squeeze them with your hands 7-8 times to release a slightly milky liquid into the water.

2. Drain onion rings and place back into bowl, and re-cover with water. 

3. Repeat this process 2-3 times.  Before using onions, gather them tightly in your hands to squeeze out excess moisture.

4. Put beans and onion in a serving bowl, sprinkle liberally with sea salt and toss.

5. Drain tuna – reserving oil – and add tuna to the bowl, breaking into large flakes with a fork.

6. Pour on enough of reserved olive oil to coat mixture.  If not enough oil, use more good quality extra virgin olive oil until well coated. Add a dash of wine vinegar, and a generous amount of pepper.  Toss thoroughly and check for seasoning. 

7. Scoop a small spoonful of bean salad into each endive spear, and serve.