Tuna Bean Salad

tuna, white bean, tomatoes and basil salad

5 from 1 vote

Tuna, White Bean and Tomato Salad is a scrumptious, colorful dish that comes together quickly and is perfect for lunch or a light dinner!

Prep Time15

Total Time15

Course: Appetizer, Side Dish

Cuisine: Italian

Keyword: Tuna Bean Salad

Servings: servings

Calories: 591kcal

Author: Lee Clayton Roper

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

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.

Nutrition