Tuna and Two-Bean Salad with Mustard Vinaigrette

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Canned tuna and white beans are a classic combination in Tuscany in northern Italy. We’ve borrowed the idea and made a salad with fresh tuna, white beans plus green beans, and salad greens.


  • 1 large tuna steak, about ¾ inch thick (about ¾ pound)
  • Salt and Freshly ground black pepper
  • 2 cups ½-inch pieces trimmed green beans
  • 3 tablespoons red or white wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon prepared mustard
  • 2 cups cooked or rinsed and drained canned cannellini beans
  • ¼ cup chopped red onion
  • 2 tablespoons chopped dill
  • 4 or 5 large romaine or other lettuce leaves
  • 1 medium tomato, cored and cut into wedges
  • ½ cup dill sprigs
  • 1 lime, cut into wedges


    • Heat the broiler or grill. Season the tuna with salt and pepper and broil or grill until browned on outside and pale pink in center, about 3 minutes per side. Remove from grill and cut into ½-inch pieces. Set aside at room temperature.
    • Cook the green beans in boiling salted water until crisp tender, about 4 minutes. Drain and rinse with cold water. Set aside.
    • Whisk the vinegar, oil, mustard, and salt and pepper to taste in a large bowl until blended. Remove 1 tablespoon and set aside for the fish.
    • Add the green beans, beans, onion, and dill to the dressing in the bowl. Toss to coat. Line a large plate with the lettuce leaves and spread the bean mixture evenly on top. Spoon the reserved dressing over the fish and arrange on top of the beans. Garnish with tomato wedges, dill sprigs, and lime. Serve cold or at room temperature.