Tuna White Bean Parsley Bowls

Name: Tuna White Bean Parsley Bowls
Prep time: 12 min
Total time: 12 min
Yield: 2 servings
Cuisine: European
Ingredients: 140 g Drained canned tuna; 260 g Cooked white beans; 160 g Tomato; 15 g Fresh parsley; 25 ml Lemon juice; 20 ml Olive oil; 1 g Fine salt

White beans give canned tuna a soft base, with tomato, parsley and lemon keeping the bowl fresh. This is a lunch to assemble without cooking a second ingredient. Drain both the fish and beans, dress the beans first, then fold in the tuna gently. Keeping some larger flakes makes the finished bowl less like a mashed sandwich filling.

Flaked tuna and white bean salad with tomato, parsley and a little red onion. — Representative photograph · Insalata di Fagioli e Tonno – Bohnensalat mit Thunfisch by Katrin Gilger · Source · CC BY-SA 2.0. Full frame retained; resized without enlargement to a maximum width of 1200 pixels and compressed as WebP. This adaptation is available under CC BY-SA 2.0. Representative tuna and white bean salad with tomatoes and parsley. The red onion garnish is not required by this recipe. Not a photograph of a PANTRISORA kitchen trial.

European · Preparation time: 12 min · Cook time: 0 min · Total time: 12 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

140 g Drained canned tuna
260 g Cooked white beans
160 g Tomato
15 g Fresh parsley
25 ml Lemon juice
20 ml Olive oil
1 g Fine salt

Allergens listed for these ingredients · Fish. Check package labels.

Step-by-Step Instructions

Drain the tuna and beans thoroughly. Dice the tomatoes and chop the parsley.
Whisk the lemon juice, olive oil and salt in a bowl. Fold in the beans and tomatoes first.
Flake the tuna into large pieces and fold it gently through the dressed beans with the parsley. Divide into two bowls and serve.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, mixing bowl, sieve or colander, whisk and spoon.

Storage

Keep assembled portions covered and refrigerated until serving. Follow the labels and handling guidance for the perishable ingredients; a reminder date does not establish a new storage life.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep canned, ready-to-eat tuna for this no-cook assembly. Raw fresh tuna cannot replace it without a separate cooking and cooling step; the recipe does not provide one.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.