Mixed Bean Tuna Salad with Pesto

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Mixed Bean Tuna Salad with PestoWhile including any fish in your salad, make sure you consume it on the same day. Today's salad is loaded with protein both in the form of fish and beans. I've used both red and white beans to give it a colorful look. Instead of pesto, you can use some other seasoning to give it a unique flavor. You can also add chickpeas and normal green peas in this salad. If you have enough time, you can also add legumes in sprouted form. That will be much more nutritious and healthy form of salad preparation. If tuna is not available in your area, you can use any freshwater fish. In fact, shredded chicken or roasted shrimps can also be used replacing the tuna provided you season and cook it well before adding in the salad.

Mixed Bean Tuna Salad with Pesto
Mixed Bean Tuna Salad with Pesto

Nutritious bean and tuna salad

Do make this nutritious and delicious salad platter consisting of both yummy red and white beans mixed with tender tuna chunks and loads of salad veggies.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 8

  • 2 cups red beans
  • 2 cups white beans
  • 1 cup cabbage (shredded)
  • 300 gm tuna
  • 4 to 5 tsp canned pesto
  • 1/4 cup onions (chopped)
  • 1/4 cup tomatoes (chopped)
  • few drops of sesame oil
  • pinch of white pepper powder
  • 1 tsp lime juice
  • 1/4 tsp ginger juice
  • 5 to 6 cloves
  • 5 tsp extra virgin olive oil
  • salt to taste


  1. Boil 3 liters of water in a pressure cooker and add 1 tsp salt and 5 cloves in it.
  2. Add white and red beans and cook in pressure cooker for about 20 minutes on a low flame.
  3. Take 2 tsp olive oil in a shallow fry pan.
  4. Add tuna pieces, sesame oil, white pepper powder, ginger juice and salt in it.
  5. Saute for about 4 to 5 minutes and add 1/2 cup of water.
  6. Simmer till all the water dries. Keep aside.
  7. Take a large salad bowl.
  8. Add seasoned tuna, boiled beans, chopped onions and chopped tomatoes in it.
  9. Mix well with a wooden spatula.
  10. Add chopped cabbage, lime juice, pesto, salt and 2 to 3 tsp extra virgin olive oil.
  11. Toss well and serve in a large flat plate.


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