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Tuna White Bean Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 30 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Low Fat

Description

This Tuna White Bean Salad is a quick, nutritious, and flavorful dish perfect for a light lunch or dinner. Combining tender white beans, protein-rich tuna, fresh herbs, and a zesty lemon-Dijon dressing, it’s a refreshing and satisfying salad that comes together in just 15 minutes.


Ingredients

Scale

For the Dressing

  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, grated
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil

For the Salad

  • 1 15.5-ounce can Navy beans, drained and rinsed (low sodium preferred)
  • 2 packets (3 ounces each) tuna in water, drained
  • 1 teaspoon capers, drained
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons red onion, sliced and chopped
  • ¼ teaspoon kosher salt
  • Black pepper, to taste
  • 3 cups baby arugula or baby spinach


Instructions

  1. Prepare the Dressing: In a large bowl, whisk together the fresh lemon juice, grated garlic, Dijon mustard, kosher salt, and freshly ground black pepper. Slowly drizzle in the extra-virgin olive oil while continuously whisking to create a smooth, emulsified dressing.
  2. Combine Salad Ingredients: Add the drained and rinsed Navy beans, drained tuna, capers, chopped fresh dill, and chopped red onion to the bowl with the dressing. Season with an additional ¼ teaspoon kosher salt and black pepper to taste. Gently toss until all ingredients are well coated and combined.
  3. Assemble the Salad: Divide the baby arugula (or baby spinach) evenly between two shallow bowls or plates, placing about 1 ½ cups on each. Spoon half of the tuna and bean mixture over the greens on each plate. Serve immediately for a fresh, healthy meal.

Notes

  • You can substitute baby arugula with baby spinach or mixed greens if preferred.
  • For a lower sodium version, use low sodium beans and rinse tuna well before draining.
  • Fresh dill adds bright herbal notes, but parsley or basil can be used as alternatives.
  • This salad can be prepared up to 2 hours in advance; keep refrigerated and toss just before serving.
  • Optional additions include cherry tomatoes or cucumber for extra freshness and texture.