Name: Amazing Tuna and White Bean Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 (5 ounce) cans tuna in olive oil, drained; 1 (15 ounce) can cannellini beans, rinsed and drained; 1/2 cup chopped red onion; 1/4 cup chopped fresh parsley; 2 tablespoons fresh lemon juice; 3 tablespoons extra virgin olive oil; 1 teaspoon Dijon mustard; 1/2 teaspoon dried oregano; Salt and black pepper to taste

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Introduction

This Amazing Tuna and White Bean Salad is a quick, nutritious, and flavorful dish perfect for lunch or a light dinner. Combining tender tuna with creamy cannellini beans and a zesty lemon vinaigrette, it’s refreshing and easy to prepare.

A close-up image of a white plate with a fresh dish made of large, white beans forming the base layer, glistening with light dressing. On top are scattered bright green leafy herbs and chopped red onions adding contrast and texture. The top layer consists of shredded pinkish tuna mixed lightly with spices, giving a rough, flaky texture. The dish is moist and colorful with greens, whites, and pinks blending naturally. The plate sits on a white marbled surface with soft natural light creating gentle shadows and highlights. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (5 ounce) cans tuna in olive oil, drained
1 (15 ounce) can cannellini beans, rinsed and drained
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
Salt and black pepper to taste

Instructions

Step 1: In a large bowl, flake the drained tuna with a fork.
Step 2: Add the rinsed and drained cannellini beans, chopped red onion, and fresh parsley to the bowl with the tuna.
Step 3: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, and dried oregano to create the vinaigrette.
Step 4: Pour the vinaigrette over the tuna and bean mixture.
Step 5: Gently toss all ingredients together until well combined.
Step 6: Season with salt and black pepper to taste.
Step 7: Serve immediately or chill for later.

Tips & Variations

Add chopped cherry tomatoes or cucumber for extra freshness and crunch.
Use fresh oregano instead of dried for a more vibrant herb flavor.
Try substituting cannellini beans with chickpeas for a different texture.
Serve over a bed of mixed greens to make it a hearty salad meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten fresh but can be served chilled. If needed, give it a gentle stir before serving as the dressing may settle.

How to Serve

A close-up of a white plate with a pile of a layered dish made of large white beans mixed with green herbs and small pieces of red onion forming the bottom layer, topped by shredded pale pink tuna mixed with more chopped green herbs and red onions as the upper layer, all slightly glossy with olive oil, with a silver fork holding a small mix of these layers at the front right side, set on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tuna packed in water instead of olive oil?

Yes, tuna packed in water can be used, but you may want to add a bit more olive oil to maintain the salad’s richness.

Is this salad suitable for meal prep?

Absolutely. It holds up well in the fridge and makes a convenient, protein-packed meal for busy days.