Tuna, Artichoke and Bean Salad with Olive Vinaigrette
Be sure to drain the tuna, artichokes and beans well so they do not dilute the vinaigrette. As for the add-ins, feel free to substitute or include any of the optional suggestions below based on what you like or have on hand. The key to this flavorful salad is to work with basic pantry ingredients and whatever odds and ends you have in your veggie drawer.

Yields 4-6 servings.


    For the salad

    • 1 (12-ounce) can tuna, albacore or chunk light, packed in water or oil, drained
    • 1 (14-ounce) can hearts of artichoke, drained and quartered or roughly chopped
    • 1 (15.5-ounce) can cannellini or other white beans, rinsed and drained
    • 5 or 6 radishes, diced or sliced
    • 1 medium to large carrot, peeled and diced or thinly sliced (about 1 cup)
    • 1/2 cup chopped fresh chives, basil, parsley and/or dill (see notes)

    For the vinaigrette

    • 1/4 cup olive oil
    • 2 tablespoons red wine vinegar
    • 1/2 teaspoon honey
    • 1 clove garlic, minced
    • 6 whole Kalamata olives, finely chopped
    • 1/2 teaspoon kosher salt and a few grinds of the pepper mill
    • Optional: extra olives, crumbled feta cheese, minced red onion or sliced scallions, chopped tomatoes or halved grape tomatoes


    1. Combine the olive oil, vinegar, honey, garlic, chopped olives, salt, and pepper in a small jar or bowl. Put the top on the jar and shake well or whisk together until combined.
    2. Mix all ingredients together. Pour the vinaigrette over the salad ingredients and toss to thoroughly coat. Enjoy immediately or cover and refrigerate until ready to eat.


    • As a speedier, creamy option to the vinaigrette, I have made this salad using 1/4 cup or so of mayonnaise thinned and flavored by a small amount of the tuna water.
    • Feel free to use any combination of herbs you love and have on hand. I really enjoy including fresh dill when available. Small amounts of mint and thyme work well, too. Oregano is a complementary addition but is rather potent. If using, limit its amount to a tablespoon or two. Similarly, a little goes a long way for herbs like tarragon and rosemary.
    • You many wish to double the dressing recipe and serve the salad over a bed of greens tossed in the additional vinaigrette.

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