Experience a taste of the Mediterranean with our White Bean, Tuna, and Tomato Salad. Creamy white beans, flaky tuna, and juicy vine-ripened tomatoes create a harmonious, vibrant blend of flavors. Basil leaves and a tangy lemon vinaigrette add aromatic freshness and zest. This salad is a delightful symphony of textures and tastes that will transport you to a sunny, coastal oasis! Quick and easy to prepare, it’s perfect as a light lunch or a satisfying dinner.
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Tuna and White Bean Salad
This tasty Tuna, White Bean and Tomato Salad can be prepared literally in around 15 minutes. There are many versions of this classic Italian dish that tosses tuna, white (cannellini) beans, tomatoes, onion and basil with a light vinaigrette dressing. I like to think of my take on this salad as sort of a French adaption, as I add Dijon mustard to the dressing.
Table of Contents
- Tuna and White Bean Salad
- What is tuna good for?
- Ingredients for Tuna Bean Salad
- Substitutions for Tuna White Bean Salad
- How to Make Tuna Salad without Mayo
- How to Serve White Bean Tuna Salad
- How to Store White Bean and Tuna Salad
- How long will bean salad keep?
- Can you freeze bean salad?
- Tuna Bean Salad Recipe
What is tuna good for?
I love good quality canned tuna and always have several cans in my pantry. It’s super versatile and can be used in many different dishes – from tuna sandwiches to creative main dish salads and casseroles. In addition to this recipe, here are a few of my favorites:
Ingredients for Tuna Bean Salad
As always, it’s important to use good quality ingredients, especially the tuna and extra virgin olive oil. My favorite canned tuna is Wild Planet Albacore, which you can purchase at Costco, as well as various grocery stores around the country. Not only is it full of flavor without being too fishy tasting, it’s canned in its own natural juices, with no added water or oil. Wild Planet reportedly fishes for smaller-sized tuna that have lower amounts of mercury, too. Lastly, the texture is firm, not mushy like some canned tunas, and tends to hold its chunky shape in this recipe.
Here’s the complete list of ingredients:
- White albacore tuna
- Fresh lemon juice
- Dijon mustard
- Extra virgin olive oil
- Canned cannellini beans (also called white kidney beans)
- Large tomatoes
- Red onion
- Fresh basil leaves
- Kosher salt
- Fresh ground pepper
Substitutions for Tuna White Bean Salad
When large juicy tomatoes aren’t in season, substitute small grape or cherry tomatoes.
How to Make Tuna Salad without Mayo
Just follow these three easy steps to create this amazing tuna salad:
- Prepare dressing.
In a small bowl or jar, whisk together the lemon juice and mustard. Gradually whisk in olive oil. Set aside. - Combine ingredients.
In a large bowl, toss together the drained beans, tuna, tomato and red onion. - Toss and serve.
Gently toss with basil, and dressing to coat. Season to taste with salt and pepper. Serve.
How to Serve White Bean Tuna Salad
Serve this salad with a chilled soup – like our Chilled Minted Pea Soup or Cucumber Leek Vichyssoise – and French bread.
How to Store White Bean and Tuna Salad
This salad can be prepared earlier in the day, covered and refrigerated. Bring to room temperature before serving.
How long will bean salad keep?
This tuna and bean salad is best served the day its prepared, but it will keep, refrigerated for up to 3 days.
Can you freeze bean salad?
I wouldn’t recommend freezing this salad.
More Easy Main Dish Salads
And, don’t forget to check out my 14 tips on making fresh, flavorful salads!
Did you make this recipe?
If you make this recipe, be sure to comment and give it a rating below. Don’t hesitate to ask questions – I’m happy to help!
Tuna Bean Salad
Ingredients
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 2 cans (15 ounce each) cannellini beans, also called white kidney beans), rinsed and drained
- 2 cans (5-6 ounce each) white (albacore) tuna, in water (or its own juice), drained and broken into chunks (see Note)
- 2 large tomatoes, seeded and chopped (2 cups) – see Note
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh basil leaves
- Kosher salt, to taste
- Fresh ground pepper, to taste
Instructions
- In a small bowl or jar, whisk together the lemon juice and mustard. Gradually whisk in olive oil. Set aside.
- In a large bowl, toss together the drained beans, tuna, tomato and red onion. Gently toss with basil, and dressing to coat. Season to taste with salt and pepper. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Only needed 1 tin of butter beans but this made a perfect lunch for the 4 of us, thanks.
Glad you liked it!
When using dried basil what measurements or amount to be used? Thanks
Good question. The standard ratio of 1-to-3 when substituting dried for fresh herbs would say around 2 1/2 tablespoons dried basil, but that sounds like a lot to me. I would start with 1 tablespoon and add more to taste.