Tuna and White Bean Salad

tuna-white-bean Photo: Romulo Yanes; Stylist: Megan Hedgpeth


  • 1 head garlic
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons finely grated Parmesan
  • 1 1/2 tablespoon fresh lemon juice
  • 4 anchovies packed in oil, patted dry
  • Freshly ground black pepper
  • 1 15.5-oz. can cannellini beans, rinsed and drained
  • 5 cups chopped romaine
  • 5 sun-dried tomato halves, chopped (about 2 Tbsp.)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 5-oz. can tuna packed in olive oil, drained and flaked


1. Place a rack in center of oven and preheat to 400°F. Cut garlic head in half horizontally and wrap each half in foil. Place on a rimmed baking sheet and roast until very soft, about 30 minutes. Carefully unwrap and squeeze out cloves into a blender or small food processor. Add oil, Parmesan, lemon juice, anchovies and 1/2 tsp. pepper. Blend until smooth.

2. Toss beans with romaine, 3 Tbsp. roasted garlic dressing, sun-dried tomatoes, parsley and 1/2 tsp. pepper. Divide among 4 plates and top with tuna. Drizzle with remaining dressing, sprinkle with additional pepper and serve.

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  • Yield: 4

Nutritional Information

Calories per serving: 314
Fat per serving: 19g
Saturated fat per serving: 3g
Cholesterol per serving: 17mg
Fiber per serving: 6g
Protein per serving: 18g
Carbohydrates per serving: 19g
Sodium per serving: 367mg
Iron per serving: 3mg
Calcium per serving: 107mg

Good to Know

Roast another head of garlic while you’re at it. Spread on crackers, puree into soup or mash with potatoes or squash. Covered, it will keep in the fridge for about 10 days.