White Bean and Tuna Salad with Shaved Squash

White beans and large flakes of tuna not only absorb the flavors of a thyme-infused lemon marinade, but some of their own characteristics add to it. Creamy cannellini beans add a hint of body while the jarred tuna in oil adds richness and salinity, which results in a marinade that becomes a dressing. Ribbons and thin slices of zucchini and summer squash soften enough but maintain a texture that contrasts nicely with the beans. While you can use any kind of tuna, Justin Chapple seeks out jarred tuna ventresca (the rich meat from the tuna belly) for this recipe because it has an exceptionally savory flavor and melt-in-your-mouth texture. 

What are the differences between jarred tuna and canned tuna?

Despite both being tuna products, there are a few key differences between jarred tuna and canned tuna. Jarred is typically more expensive and made from higher-quality cuts, such as tuna belly or yellowfin. Canned tuna, on the other hand, usually consists of flakes or chunks of albacore or skipjack. Jarred tuna also tends to be more tender and is often packed in high-quality olive oil to maintain its texture and enhance its flavor. Canned tuna is available packed in either oil or water. 

What beans are the best substitute for cannellini?

Great Northern beans are the closest in texture and flavor to cannellini beans. You can also use navy beans, which are slightly smaller than cannellini but still creamy and mild in flavor. 

Notes from the Food & Wine Test Kitchen

When shaving zucchini, use a peeler to shave one side until you reach the seedy center. Then, turn the zucchini, and rest it on the flat shaved side for better stability. Repeat with each side, and discard whatever seedy center you end up with. 

Instead of tuna, you can also use shredded rotisserie chicken in this salad.

Suggested pairing

Pair this refreshing take on tuna salad with a summery, berry-accented rosé, such as Château Peyrassol Côtes de Provence.

Make ahead

Store salad in an airtight container in the refrigerator for up to two days.