Teresa's Recipes
Mediterranean Fava Bean and Tuna Salad
Inspired by the fresh and vibrant flavors of the Mediterranean, this salad beautifully marries the tender fava beans with the rich, hearty taste of tuna. Infused with a zingy lemon dressing and speckled with juicy cherry tomatoes, this salad is a burst of refreshing flavors and textures. The recipe hails from traditional Italian countryside kitchens, where fava beans are a staple, and is perfect for a light lunch or a heart-healthy dinner option.
Ingredients
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup Extra-virgin olive oil
- 3 tablespoons Fresh lemon juice
- 1/4 cup, chopped Fresh parsley
- 1 medium, chopped Red onion
- 1 cup, halved Cherry tomatoes
- 2 cans (5 oz. each), drained Canned tuna
- 2 cups, shelled and blanched Fava beans
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Calories: 350
- Fat: 14g
- Carbs: 25g
- Protein: 25g
- Sodium: 800mg
- Sugar: 3g
Instructions
- Fill a medium pot with water, add a pinch of salt, and bring to a boil. Add the shelled fava beans and cook for 3-4 minutes until they become tender. Drain the beans and rinse under cold water to stop the cooking process.
- In a large salad bowl, combine the blanched fava beans, drained tuna, halved cherry tomatoes, chopped red onion, and chopped parsley.
- Prepare the dressing in a separate bowl. Whisk together the fresh lemon juice, extra-virgin olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well-blended.
- Pour the lemon dressing over the salad ingredients in the bowl. Toss gently to ensure all components are coated evenly.
- Allow the salad to sit for 10-15 minutes before serving to let the flavors meld together. Serve chilled or at room temperature.
Tips
- For an extra burst of flavor, you can add chopped kalamata olives or capers.
- This salad can be made ahead of time and refrigerated, making it a perfect choice for meal prep.