Creamy white beans, tuna, tomatoes, herbs, and a bright lemon dressing make a pantry-friendly lunch in 15 minutes.
Tuna and White Bean Salad Recipe
Prep: 15 minutes Cook: 0 minutes Total: 15 minutes Yield: 4 servings
Ingredients
- 2 cans (5 ounces each) tuna packed in water, drained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 cup halved cherry tomatoes
- 1/2 English cucumber, diced
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped flat-leaf parsley
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Whisk olive oil, lemon juice, Dijon, oregano, salt, and pepper in a large bowl.
- Add cannellini beans, tomatoes, cucumber, red onion, and parsley. Toss until evenly coated.
- Flake the tuna into large pieces and fold it in gently so it does not disappear into the salad.
- Taste and adjust lemon, salt, or pepper. Serve immediately or chill for 20 minutes.
Why this recipe works
A mustard-lemon vinaigrette seasons the beans and tuna without heavy mayonnaise. Folding the tuna in last preserves satisfying pieces.
Helpful tips
- Rinse and drain the beans thoroughly so the dressing stays bright.
- Soak sliced onion in cold water for 5 minutes for a milder flavor.
- Serve over greens, in pita, or with whole-grain crackers.
Storage and reheating
Cover and refrigerate promptly for up to 3 days. Stir before serving. Do not freeze; the vegetables lose their texture.
Food-safety note: Keep tuna salad refrigerated and do not leave it at room temperature for more than 2 hours.
Estimated nutrition
Per serving: 315 calories, 26 g protein, 27 g carbohydrates, and 12 g fat. Estimates vary by brands and portions.
Helpful kitchen gear
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