The Dish
A bright, Niçoise-inspired salad that pairs beautifully with Acquiesce Grenache Gris — the wine’s acidity and stone fruit notes complement the richness of the tuna while the fresh vegetables keep everything lively.
Wine Pairing
2025 Grenache Gris
Our Grenache Gris loves the lemon and olive oil brightness here — keep the dressing lively rather than heavy. The wine's acidity and stone fruit notes perfectly complement the richness of the tuna, while the tomatoes and cucumber echo the wine's fresh, fruit-forward character beautifully.
Ingredients
For the Salad
- 2 cans 15 oz white cannellini beans, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 medium English or Persian cucumber quartered and sliced
- ½ small red onion very thinly sliced
- 2 stalks celery thinly sliced
- 2 tablespoons capers drained (optional)
For the Lemon-Dijon Dressing
- 3 tablespoons fresh lemon juice
- 3 tablespoons good quality extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove finely minced or grated
- ½ teaspoon kosher salt
- ⅓ teaspoon freshly ground black pepper
- To Finish
- ⅓ cup fresh flat-leaf parsley roughly chopped
- ⅓ teaspoon crushed red pepper flakes optional
Method
Mellow the Onion
- Place the 1/2 small red onion, very thinly sliced, in a small bowl of cold water and let soak for 10 minutes to mellow its sharpness. Drain and pat dry.
Make the Dressing
- In a large bowl, whisk together the 3 tablespoons fresh lemon juice, 3 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, and 1 minced garlic clove. Season with the 1/2 teaspoon kosher salt and 1/3 teaspoon freshly ground black pepper. Taste and adjust acid or oil as needed.
Gently Combine
- Add the 2 cans of drained and rinsed white cannellini beans to the bowl and gently toss to coat in the dressing. Fold in the cherry tomatoes, cucumber, celery, drained red onion, and capers (if using). Break the 2 cans of Italian tuna into large chunks over the top—don't over-mix, you want some texture.
Give it a Rest
- Let the salad sit at room temperature for at least 15 minutes so the beans absorb the dressing and flavors meld.
Finish and Serve
- Scatter the 1/3 cup roughly chopped flat-leaf parsley over the top and a pinch of crushed red pepper flakes, if desired. Finish with a drizzle of extra olive oil and a few grinds of fresh pepper. Serve at room temperature alongside a chilled glass of Grenache Gris.
Notes from the Kitchen
– Use good tuna: Italian or Spanish oil-packed tuna (like Ortiz or Tonnino) makes a real difference over water-packed. The quality of the fish carries the dish.
– Make ahead: This salad improves after 30–60 minutes of resting. It’s great for a spring meal—make it ahead and let it come to room temp before serving. Add the cucumbers closer to serving if you prefer extra crunch.
– Serve with: Grilled crostini, crusty bread, or over a bed of arugula for a more composed plating.
Complete the Pairing
Grab a bottle of 2025 Grenache Gris to complete this pairing.
Awards & Recognition
