Tuna & Bean Toast by @vessys_gourmet_kitchen

≈ 18 min

2 servings

🥬

40 g

Arugula

🐟

280 g

Skipjack tuna

🫘

430 g

Pinto beans

🧅

55 g

Red onion

🥬

80 g

Celery

🫒

75 g

Kalamata olives

🫒

9 g

Capers

🥖

160 g

Sourdough bread

🫒

60 ml

Extra virgin olive oil

🍋

30 ml

Lemon

🧂

9 g

Salt

⚫

1 g

Black pepper

🌿

8 g

Dill

  1. Rinse
    • Pinto beans
    • Capers

    Rinse and drain the pinto beans and capers thoroughly.

  2. Chop
    • Red onion
    • Celery

    Finely chop the red onion and celery.

  3. Add
    • Arugula
    • Skipjack tuna
    • Pinto beans

    Add arugula, tuna, pinto beans, red onion, celery, Kalamata olives, and capers to the salad bowl.

  4. Whisk
    • Extra-virgin olive oil
    • Lemon juice
    • Fresh dill

    Whisk extra-virgin olive oil, lemon juice, fresh dill, salt, and black pepper until combined.

  5. Pour
    • Extra-virgin olive oil
    • Lemon juice
    • Fresh dill

    Pour the dressing over the tuna and bean mixture and toss until evenly coated.

  6. Toast
    • Sourdough bread

    Toast the sourdough bread until crisp and golden.

  7. Divide
    • Sourdough bread
    • Arugula
    • Skipjack tuna

    Divide the dressed salad over the toasted sourdough slices and serve immediately.

Tuna & Bean Toast by @vessys_gourmet_kitchen

≈ 18 min

2 servings

🥬

40 g

Arugula

🐟

280 g

Skipjack tuna

🫘

430 g

Pinto beans

🧅

55 g

Red onion

🥬

80 g

Celery

🫒

75 g

Kalamata olives

🫒

9 g

Capers

🥖

160 g

Sourdough bread

🫒

60 ml

Extra virgin olive oil

🍋

30 ml

Lemon

🧂

9 g

Salt

⚫

1 g

Black pepper

🌿

8 g

Dill

Preparation Steps

  1. Step 1/7

    Rinse and drain the pinto beans and capers thoroughly.

    🫘Pinto beans
    🫒Capers
    🧺Colander

  2. Step 2/7

    Finely chop the red onion and celery.

    🧅Red onion
    🥬Celery
    🪵Cutting board
    🔪Chef's knife

  3. Step 3/7

    Add arugula, tuna, pinto beans, red onion, celery, Kalamata olives, and capers to the salad bowl.

    🥬Arugula
    🐟Skipjack tuna
    🫘Pinto beans
    🧅Red onion
    🥬Celery
    🫒Kalamata olives
    🫒Capers
    🥣Salad bowl
    🥄Spoon

  4. Step 4/7

    Whisk extra-virgin olive oil, lemon juice, fresh dill, salt, and black pepper until combined.

    🫒Extra-virgin olive oil
    🍋Lemon juice
    🌿Fresh dill
    🧂Salt
    ⚫Black pepper
    🥣Salad bowl
    🥄Measuring cups
    🥄Measuring spoons
    🥄Whisk

  5. Step 5/7

    Pour the dressing over the tuna and bean mixture and toss until evenly coated.

    🫒Extra-virgin olive oil
    🍋Lemon juice
    🌿Fresh dill
    🧂Salt
    ⚫Black pepper
    🥬Arugula
    🐟Skipjack tuna
    🫘Pinto beans
    🧅Red onion
    🥬Celery
    🫒Kalamata olives
    🫒Capers
    🥣Salad bowl
    🥄Spoon

  6. Step 6/7

    Toast the sourdough bread until crisp and golden.

    🥖Sourdough bread

  7. Step 7/7

    Divide the dressed salad over the toasted sourdough slices and serve immediately.

    🥖Sourdough bread
    🥬Arugula
    🐟Skipjack tuna
    🫘Pinto beans
    🧅Red onion
    🥬Celery
    🫒Kalamata olives
    🫒Capers
    🥄Spoon

Composition

Ingredients

Types

Vegetables, Fish, Legumes, Olives, Condiments, Bread, Oils, Seasonings

Ingredients

Arugula, Skipjack tuna, Pinto beans, Red onion, Celery, Kalamata olives, Capers, Sourdough bread, Extra virgin olive oil, Lemon, Salt, Black pepper, Dill

Notes

Skipjack tuna (Wild Planet brand), Pinto beans (rinsed and drained), Capers (rinsed), Sourdough bread (toasted), Extra virgin olive oil (for the dressing), Lemon (juiced, for the dressing), Salt (for the dressing), Black pepper (for the dressing), Dill (for the dressing)

Allergens

Fish, Gluten

Dietetics

Dietary regimen

Pescatarian

Calories

405 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 38g, Dietary fiber: 9g, Total fat: 20g, Saturated fat: 3g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 1600mg, Potassium: 510mg, Iron: 3.2mg, Calcium: 90mg

Vitamins

Vitamin C: 13mg, Vitamin K: 42mcg, Vitamin B12: 1.8mcg, Folate: 105mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

3 minutes

Overall

18 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

Salad bowl, Colander, Cutting board, Chef's knife, Measuring cups, Measuring spoons, Whisk, Spoon

Appliances

Toaster

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@vessys_gourmet_kitchen

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Tender, Juicy

Flavors

Salty, Tangy, Savory, Herbal, Briny, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after assembling; do not leave tuna salad out for more than 2 hours.), fridge : 2 days (Store the tuna and bean salad in an airtight container at or below 4°C / 40°F.,Store toasted sourdough separately to preserve crispness.), freezer : (Freezing is not recommended because arugula, celery, and the dressed bean salad lose texture.)