This Cannellini Chopped Salad with Tuna Tonnato Sauce is a vibrant, Mediterranean-inspired dish that’s as nourishing as it is delicious. Crisp romaine lettuce and a colorful array of fresh vegetables—like juicy cherry tomatoes, crunchy cucumbers, and sweet bell peppers—make every bite refreshing. Creamy cannellini beans and protein-packed boiled eggs add a rich texture and heartiness, while fresh herbs like mint, parsley, and dill bring a burst of aromatic flavor. Topped with a savory, tangy Tuna Tonnato Sauce, this salad is a perfect balance of creamy and crunchy, making it both satisfying and nourishing. Loaded with fiber, vitamins, and lean protein, this dish supports digestion, heart health, and provides long-lasting energy—ideal for a wholesome, flavorful meal.
Dr. Blake’s Top Tip: If you don’t have fresh herbs, dried herbs work well. Start with 1 tsp and add more if needed. Also if you can find a deal, higher quality canned tuna makes for a better final dish.
- Yield: 8 servings 1x
Ingredients
Cannellini Chopped Salad:
2 boiled large eggs, cooked to desired doneness, quartered
2 heads romaine, chopped
3/4 cup chopped fresh herbs, we used mint, parsley and dill
1 14-ounce can low-sodium cannellini beans, drained and rinsed
1 medium cucumber, chopped
1 cup cherry tomatoes, halved
2 small ribs celery, chopped
1 medium orange bell pepper, or variety of choice, chopped
1/2 cup thinly sliced red onion
1/4 cup (about 9) pitted olives, halved, we used Castelvetrano for lower sodium
Freshly ground black pepper, to taste
Tuna Tonnato Sauce, for serving, recipe follows
Lemon wedges, for garnish
Tuna Tomato Sauce:
2 soft boiled large eggs
1 6.7-ounce jar water packed tuna, drained
2 teaspoons capers, rinsed
2 anchovy filets, rinsed
1 garlic clove
1/3 cup fresh squeezed lemon juice
Freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
Instructions
- Gently place eggs in simmering water to cover by an inch. For jammy eggs, cook 8 minutes, drain and cool in an ice bath for two minutes before draining and peeling under cold running water. If you like a firmer yolk, add another minute or two.
- Place romaine in a large serving bowl or platter. Sprinkle with fresh herbs. Arrange the remaining ingredients over the greens creating a rainbow of color and season with black pepper. Serve with Tuna Tonnato Sauce and garnish with lemon wedges.
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For the Tuna Tonnato Sauce, gently place eggs in simmering water to cover by an inch. Cook eggs for 7 ½ minutes, drain and cool in an ice bath for two minutes before draining and peeling under cold running water.
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Using a food processor or blender, pulse the eggs, tuna, capers, anchovies, garlic and lemon juice until combined. Scrape down the side of the machine with a rubber spatula and season with black pepper. While the machine is running on low, slowly add the olive oil through the feed tube. Store refrigerated in an airtight container.
Notes
Potassium comes from the following sources:
123 mg lettuce, romaine, fresh, head, chopped
88 mg cannellini beans, canned, low sodium, drained
53 mg tomatoes, cherry, fresh
39 mg bell pepper, orange, chopped
32 mg parsley, fresh, chopped
26 mg celery, fresh, small
19 mg cucumber, fresh, chopped
15 mg onion, red, fresh, sliced
