Reviewed: Dec. 14, 2011

White beans and tuna are a great combination so I wanted to give this one a try. I halved the recipe, but still used 2 cans of tuna since I didn't want more beans than tuna. Left out the sugar. Served on lettuce which worked very well. I think I would like capers in this, but it is already so sharp with the amount of vinegar I would reduce that before adding capers. It really needs to sit awhile before eating to blend the flavors. I liked this a lot as easy, throw together food.

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Reviewer:

cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jul. 18, 2011

Too much tuna, the beans were odd and Way way WAY too much vinegar! I might make this again with a whole lotta changes, but I still can't get the taste out of my mouth. I did not like this recipe at all. Sorry...

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Reviewer:

Leigh151

Reviewed: May 8, 2011

Fast, easy and yummy. I used Kalamata olives and extra onion with pre-fab lowfat vinaigrette. I will definitely make this again.

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Reviewer:

OHBLAHDAH

Reviewed: Feb. 9, 2011

Very good for something different to do with tuna salad. I used what we had on hand (pinto beans, horseradish mustard and kalamata olives) and I don't think it hurt the flavor a bit. I'll make this again and thanks for the recipe.

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Reviewer:

Cindy

Home Town: Hebron, Ohio, USA

Reviewed: Nov. 17, 2010

Very good, even without the olives (I omitted them because my family doesn't like olives.) Also I added just a little peeled and chopped cucumber, and a little finely chopped red & yellow bell pepper for color.

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Reviewer:

Mama Zita

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Orinda, California, USA

Reviewed: Aug. 23, 2010

I made this tonight for dinner. I ran out of red wine vinegar halfway so I mixed 1/8 cup of red wine vinegar with 1/8 cup of Korean plum syrup that my grandmother had made. The Korean plum syrup is sweet and of slightly thicker consistency than the red wine vinegar. We didn't have white kidney beans but we did have red kidney beans. My sisters snacked on my Kalamata black olives so instead of the 3/4 cup of sliced black olives, I had to make do with less than 1/4 cup. We didn't have sugar either so I put in two tablespoons of honey. I also added some type of mushroom but I do not recall what kind it is. My family liked it. My sister and I particularly like the dressing. I would make this again.

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Reviewer:

nasanta

Reviewed: Jul. 6, 2010

Incredible! I made it for a camping trip and it turned out excellent.

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Reviewer:

amfura

Reviewed: Jun. 14, 2010

This is the second time I've made this. The first time per the recipe and today I left out the olives and added some leftover steamed green beans and a little chopped tomato. It's wonderful and very, very healthy. Great recipe.

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Reviewer:

Lin

Reviewed: Jun. 7, 2010

Very good.

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Reviewer:

Elaine E

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Chino Valley, Arizona, USA

Reviewed: Feb. 28, 2010

I saw this just this AM and when my husband canceled our eat-out-for-lunch date, I only had to open two cans to make this and it was so good. I already had a jar of kalamata olives open which really added to the taste. I cheated and used garlic powder and dried minced onion which became hydrated in the dressing. It was a great pick-up dish.

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