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.
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.
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:
- Tuna Salad Niçoise
- Tuna and Roasted Red Pepper Pasta Salad
- Pan Bagnat sandwiches (also called Tuna Niçoise Sandwiches)
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, so it’s better for you, 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
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.
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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 Salad Recipes
- Spicy Cold Shrimp Salad
- Chicken, Blueberry and Mango Salad
- Chicken, Artichoke Hearts, Quinoa and Brown Rice Salad
- Chicken and Orzo Salad with Peanut Dressing
- Curried Chicken Pasta Salad
- Arugula and Tomato Salad with Balsamic Dressing (add a protein to make it a main dish – grilled chicken or shrimp work well)
And, don’t forget to check out my 14 tips on making fresh, flavorful salads!Print
- 2 tablespoons freshly squeezed lemon juice
- 1 heaping tablespoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 2 (15-ounce) cans cannellini beans (also called white kidney beans), rinsed and drained
- 2 (5 to 6-ounce) cans 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
- 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.
Note on tuna: I like to use Wild Planet Albacore Tuna which I find at Costco. I’ve seen it on amazon and also at other grocery stores around the country.
Note on tomatoes: when large juicy tomatoes aren’t in season, substitute little grape tomatoes, that are squeezed of their seeds and roughly chopped. A 10 to 11-ounce tub of little tomatoes is around the right amount. (That’s what I used in the photos.)
Variation: instead of chopping 2 large tomatoes, cut in half, seed and core. Fill with tuna-bean mixture.
Make ahead: salad can be prepared earlier in the day, covered and refrigerated. Bring to room temperature before serving.
- Category: Main dish salads, gluten free, healthy