Italian Tuna and White Bean Salad

Italian Tuna and White Bean Salad

A no-cook salad of flaky tuna, creamy cannellini beans, and a bright lemon-herb dressing.

Total 30 min Makes 4 servings Calories 380/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Fish

This rustic Italian salad pairs canned tuna with tender white beans, red onion, and fresh herbs in a simple olive oil and lemon dressing. It comes together in minutes with pantry staples, making it a satisfying lunch or light dinner that tastes even better after a short rest in the fridge.

Ingredients

  • 2 cans tuna in olive oil (5 ounces each), drained
  • 2 cans cannellini beans (15 ounces each), rinsed and drained
  • 1/2 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/3 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup kalamata olives, pitted and halved

Method

  1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until emulsified.

  2. In a large bowl, combine the cannellini beans, red onion, cherry tomatoes, parsley, basil, and kalamata olives.

  3. Flake the drained tuna into large chunks and add it to the bowl.

  4. Pour the dressing over the salad and gently toss to combine, taking care not to break up the tuna or beans too much.

  5. Cover and refrigerate for at least 15 minutes to let the flavors meld before serving.

  6. Taste and adjust seasoning with additional salt, pepper, or lemon juice before serving.

Rate this recipe

★ 4.8 (1)

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    Italian Tuna and White Bean Salad

    This rustic Italian salad pairs canned tuna with tender white beans, red onion, and fresh herbs in a simple olive oil and lemon dressing. It comes together in minutes with pantry staples, making it a satisfying lunch or light dinner that tastes even better after a short rest in the fridge.

    30 min 4 servings 380 cal

    Ingredients

    • 2 cans tuna in olive oil (5 ounces each), drained
    • 2 cans cannellini beans (15 ounces each), rinsed and drained
    • 1/2 small red onion, thinly sliced
    • 1 cup cherry tomatoes, halved
    • 1/3 cup fresh flat-leaf parsley, chopped
    • 2 tablespoons fresh basil, chopped
    • 1/4 cup extra-virgin olive oil
    • 3 tablespoons fresh lemon juice
    • 1 clove garlic, minced
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/4 cup kalamata olives, pitted and halved

    Method

    1. 1

      In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until emulsified.

    2. 2

      In a large bowl, combine the cannellini beans, red onion, cherry tomatoes, parsley, basil, and kalamata olives.

    3. 3

      Flake the drained tuna into large chunks and add it to the bowl.

    4. 4

      Pour the dressing over the salad and gently toss to combine, taking care not to break up the tuna or beans too much.

    5. 5

      Cover and refrigerate for at least 15 minutes to let the flavors meld before serving.

    6. 6

      Taste and adjust seasoning with additional salt, pepper, or lemon juice before serving.