Hey y’all! If you’re searching for a fast, filling, and flavor-packed meal, this Tuna White Bean Salad is about to become your new favorite. It’s zingy, protein-rich, and loaded with fresh veggies—perfect for lunch, dinner, meal prep, or even a potluck. Whether you’re craving something light or need an easy dish for busy weeknights, this salad has got you covered. Let’s get cooking!
Why You’ll Love This Tuna White Bean Salad
- Ready in just 15 minutes—perfect for busy days or last-minute meals.
- Packed with protein and fiber to keep you full and energized.
- Fresh, zesty flavor thanks to lemon, herbs, and crunchy veggies.
- Versatile: enjoy it on its own, over greens, or stuffed into a pita.
- No cooking required—just mix, chill, and serve!
Tuna White Bean Salad Ingredients
- 2 cans (5 oz each) tuna in olive oil, drained
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1/2 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup fresh parsley, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- Juice of 1 lemon (about 2 tbsp)
- 1/2 tsp Dijon mustard
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp black pepper
- Optional: 1/4 cup Kalamata olives, sliced
How to Make Tuna White Bean Salad
Step 1: Prep the Salad Ingredients
Drain the tuna and cannellini beans well. Chop the red onion, tomatoes, cucumber, and parsley. If using, slice the olives.
Step 2: Make the Zesty Dressing
In a large bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper until well combined.
Step 3: Toss Everything Together
Add the tuna, white beans, onion, tomatoes, cucumber, parsley, and olives (if using) to the bowl with the dressing. Gently toss until everything is coated and well mixed.
Step 4: Chill and Serve
For best flavor, cover and let the salad chill in the fridge for at least 10 minutes. Give it a quick toss before serving and adjust seasoning if needed.
Notes & Helpful Cooking Tips
- Use high-quality tuna in olive oil for maximum flavor and richness. Learn more about choosing the best canned tuna.
- If red onion is too strong, soak it in cold water for 5 minutes to mellow the bite.
- For an extra protein boost, add a boiled egg on top. For nutrition facts, check out cannellini bean benefits.
Tuna White Bean Salad Variations
- Italian-Inspired: Add chopped basil, sun-dried tomatoes, and a sprinkle of grated Parmesan.
- Greek-Style: Swap parsley for dill, add feta cheese and extra olives.
- Spicy Kick: Stir in a pinch of red pepper flakes or a diced jalapeño for heat.
Required Equipment for Tuna White Bean Salad
- Large mixing bowl
- Colander or fine mesh strainer
- Chef’s knife and cutting board
- Measuring cups and spoons
- Whisk
How to Store Tuna White Bean Salad
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a stir before serving, as the dressing may settle. Not recommended for freezing, as the vegetables may lose their crunchy texture.
Serving Suggestions & Pairings
- Serve on toasted sourdough, in a pita pocket, or over a fresh bed of arugula.
- Pair with a crisp white wine or sparkling water with lemon.
- Enjoy alongside crunchy pita chips or a simple tomato soup for a satisfying meal.
Pro Tips for the Best Tuna White Bean Salad
- Let the salad chill for at least 10 minutes before serving to meld the flavors. See more tips on making the best tuna salad.
- Use fresh lemon juice for the brightest, most vibrant flavor.
- Don’t overmix—the beans are delicate and can break apart easily.
Tuna White Bean Salad FAQ
- Can I use a different kind of bean?
- Absolutely! Great Northern or navy beans also work well in this salad.
- Is this salad gluten-free?
- Yes, Tuna White Bean Salad is naturally gluten-free. Just check your mustard for hidden gluten.
- Can I make it ahead?
- Definitely! You can make this salad up to 24 hours before serving. Just stir and taste for seasoning before enjoying.
Prep Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
Ingredients
- 2 cans (5 oz each) tuna in olive oil, drained
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1/2 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
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1In a large bowl, combine the drained tuna and cannellini beans.
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2Add the sliced red onion, cherry tomatoes, and chopped parsley to the bowl.
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3Drizzle with olive oil and lemon juice. Season with salt and black pepper.
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4Gently toss all ingredients together until well combined.
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5Serve immediately or chill in the refrigerator for 15 minutes before serving for enhanced flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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