Italian tuna salad combines tender white beans, flaky tuna, fresh vegetables and a sharp olive oil dressing. For a simple homemade version, Delia Smith Tuna Salad Recipe brings together cannellini beans, rocket, red onion and a lemon-pepper dressing.
Ingredients
For the Salad:
250g dried cannellini beans
2 x 200g tins of tuna in olive oil
25g fresh rocket leaves
50g red onion, finely sliced
Salt and freshly ground black pepper, to taste
For the Lemon-Pepper Dressing:
3 tablespoons extra virgin olive oil
3 tablespoons reserved oil from the tuna tins
3 tablespoons freshly squeezed lemon juice
Finely grated zest of 1 lemon
2 garlic cloves, peeled
1 rounded teaspoon black peppercorns
1 heaped teaspoon mustard powder
1 teaspoon flaky sea salt
Recipe Details:
Prep Time: 15 minutes, plus overnight soaking
Cooking Time: 1 hour 15–30 minutes
Servings: 4 people
Difficulty: Easy
How to Make Delia Smith Tuna Salad
Step 1: Prepare the Cannellini Beans
Put the dried cannellini beans in a large bowl and cover them with plenty of cold water. Leave them to soak overnight for at least 8 hours. The beans will swell as they absorb the water, so make sure there is enough room in the bowl.
The next day, drain the beans and transfer them to a saucepan. Cover with fresh water, bring to a full boil and boil for 10 minutes. Lower the heat and simmer gently for approximately 1 hour 15 minutes to 1 hour 30 minutes, until the beans are tender.
Check them occasionally during cooking, adding more water if needed. They should be soft throughout but still hold their shape.
Once cooked, drain the beans and return them to the warm saucepan. Leave them covered while preparing the remaining ingredients.
Step 2: Prepare the Lemon-Pepper Dressing
Drain the tuna over a small bowl, keeping 3 tablespoons of the oil for the dressing. Break the tuna into large pieces using a fork, but avoid shredding it too finely.
Place the garlic cloves and sea salt in a pestle and mortar. Crush them together until you have a smooth paste. Add the mustard powder and mix again.
Next, add the black peppercorns and crush them into coarse pieces. The pepper gives this dressing a strong, slightly spicy taste, so I recommend using freshly crushed peppercorns instead of ready-ground pepper.
Transfer the garlic mixture to a bowl. Add the lemon zest, lemon juice, extra virgin olive oil and reserved tuna oil. Whisk until everything is thoroughly combined.
Taste the dressing before adding it to the salad. It should have a noticeable lemon flavour, with garlic and black pepper coming through clearly.
Step 3: Assemble the Tuna Salad
Pour the lemon-pepper dressing over the warm cannellini beans. Stir gently so the beans are evenly coated, then leave them for about 5 minutes to absorb the flavours.
Spread most of the rocket leaves across a large serving plate or shallow salad bowl. Spoon the dressed beans over the leaves, distributing them evenly.
Arrange the tuna pieces on top, followed by the finely sliced red onion. Add the remaining rocket leaves between the tuna and beans.
Finish with a little freshly ground black pepper and serve while the beans are slightly warm.
I wouldn’t mix the tuna too much at this stage. Keeping it in large flakes gives the salad a better texture, and the ingredients look more appetising when they remain separate.
What to Serve With Delia Smith Tuna Salad
Crusty bread is probably the easiest accompaniment. Fresh ciabatta, sourdough or a simple baguette tastes excellent with the lemon and olive oil dressing. You can also lightly toast the bread and rub it with a cut garlic clove before serving.
Roasted potatoes are a good option for a more filling meal. Small potatoes roasted with olive oil, rosemary and salt go nicely with the tuna and beans. I particularly like serving them warm alongside the salad.
Fresh tomatoes also work well. Slice ripe tomatoes and season them with a little olive oil, salt and fresh basil. Their natural sweetness balances the sharp lemon dressing.
For a light lunch, Delia Smith Tuna Salad Recipe needs very little alongside it. A piece of bread and a few lemon wedges are enough, especially since the cannellini beans make the salad quite filling.
Delia Smith Tuna Salad Nutrition Information
The nutritional values below are estimates for one serving, assuming the salad is divided into four equal portions.
Nutrient | Amount Per Serving |
|---|---|
Calories | 480 kcal |
Protein | 30g |
Carbohydrates | 38g |
Total Fat | 23g |
Saturated Fat | 3.5g |
Fibre | 10g |
Sugar | 3g |
Tuna contains plenty of protein and provides vitamin B12. Cannellini beans add fibre, iron and plant protein, while olive oil supplies mostly unsaturated fats.
The total calories depend partly on how much oil is used in the dressing and how thoroughly the tuna is drained. If you prefer a lighter salad, you can reduce the olive oil slightly without changing the other ingredients.
FAQs
Can I use canned cannellini beans instead of dried beans?
Yes. Two 400g tins of cannellini beans, drained and rinsed, make a convenient substitute. Warm them gently in a saucepan before adding the dressing. You won’t need to soak or boil them, which saves considerable preparation time.
Can I make Delia Smith Tuna Salad ahead of time?
Yes, but I recommend preparing the ingredients separately. Dress the cooked beans and refrigerate them in a covered container. Keep the tuna, rocket and sliced onion separate until serving. This prevents the rocket from becoming soggy and helps the salad retain its fresh texture.
How long does tuna salad last in the refrigerator?
Store leftover tuna salad in an airtight container in the refrigerator for up to 2 days. Keep it at 4°C or below and refrigerate it promptly after serving. The beans and tuna generally hold their texture well, although the rocket will soften.
Can I use tuna in spring water instead of olive oil?
Yes. Tuna packed in spring water works, although the salad will have a slightly different flavour. Replace the reserved tuna oil with extra virgin olive oil when preparing the dressing. I personally prefer tuna in olive oil because it has a richer taste.
What can I use instead of rocket?
Baby spinach, watercress and little gem lettuce are all suitable replacements. Spinach has a mild flavour, while watercress has a more peppery taste. Rocket is a particularly good choice because its slight bitterness goes nicely with the lemon dressing and rich tuna.
Should Delia Smith Tuna Salad be served hot or cold?
It’s best served slightly warm or at room temperature. The warm cannellini beans absorb the dressing nicely, while the rocket and onion remain fresh. You can also serve it chilled, but the olive oil dressing may thicken in the refrigerator. For the best flavour, take the salad out shortly before eating, without leaving it unrefrigerated for more than 2 hours.