Tuna and White Bean Salad
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This Italian Tuna and White Bean Salad is fresh, bright, and packed with flavor. Made with cannellini beans, tuna in olive oil, herbs, and lemon basil vinaigrette- it’s fresh, satisfying, and comes together in 15 minutes with pantry ingredients.
If you love this recipe, you should try my Warm White Bean Salad with Arugula and Mozzarella.
Quick Look: Tuna and White Bean Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Servings: 4
- Dietary Info: Gluten-free, high-protein, Mediterranean diet friendly
- Method: Tossed salad
- Technique: Emulsified vinaigrette
- Flavor/Texture: Bright, herbaceous, creamy beans with rich tuna
Why You’ll Love This Italian-Style Tuna White Bean Salad (No-Mayo)!
This is the kind of salad I grew up eating in Italy, simple, nourishing, and made with beautiful ingredients. My mom would often toss together tuna, beans, herbs, and olive oil for a quick lunch, especially in the warmer months when no one wanted to turn on the stove.
Why it’s a favorite:
- Quick and eay- ready in 15 minutes, uses simple pantry ingredients, packed with protein and Mediterranean flavor, and perfect for meal prep lunches!
Serve with Italian Bread Recipe (No Knead Crusty Bread). Try my White Bean Dip next.
Made With Amore,
Table of Contents
- Quick Look: Tuna and White Bean Salad
- Why You’ll Love This Italian-Style Tuna White Bean Salad (No-Mayo)!
- Simple Ingredients
- Variations & Substitutions
- How to Make Tuna and White Bean Salad
- Tuna and White Bean Salad FAQ’s
- Serving Suggestions
- Recipe Tips
- Other White Bean Recipes You’ll Love
- Tuna and White Bean Salad Recipe
Simple Ingredients
The secret is using the best tuna you can find, packed in good olive oil. It’s humble Italian cooking at its best, simple ingredients that shine.
- Tuna in Olive Oil: Rich, flavorful oil-packed tuna is the star of this salad. Choose good-quality tuna packed in olive oil for great flavor.
- Cannellini Beans: Creamy Italian white beans that make the salad hearty and satisfying. Butter beans, great northern beans, or navy beans are also great to use.
- Red Onion: Adds a little sharpness and crunch.
- Baby Arugula: Peppery greens that brighten the dish. Romaine or mixed greens also work.
- Lemon Basil Vinaigrette (Easy- 5 Ingredients)
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Swap Herbs: Fresh oregano or dill works beautifully in this salad.
- Add Capers: For extra briny Mediterranean flavor.
- Make it Heartier: Add cooked farro or quinoa for a grain salad version. Try my Farro Salad Recipe Red Pepper Mushroom and Roasted Veggie Grain Bowl with Balsamic Dressing.
- Add Crunch: Thinly sliced fennel or celery adds great texture.
How to Make Tuna and White Bean Salad
This Italian tuna and white bean salad is one of those simple dishes that tastes like something you would eat at a seaside restaurant. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, garlic, honey (if using), and sea salt (black pepper if desired).
- Slowly drizzle in the olive oil while whisking until the dressing is smooth and emulsified. Stir in the sliced basil and set aside.
- In a large mixing bowl, add the drained cannellini beans, diced red onion, chopped olives, arugula, and parsley.
- Gently add the tuna to the bowl, breaking it into large chunks with a fork so it keeps some texture.
- Pour the lemon basil vinaigrette over the salad.
- Gently toss until everything is evenly coated. Taste and add additional salt, lemon juice, or olive oil if needed. Serve immediately or let the salad rest for about 10 minutes so the flavors meld together. Finish with extra olive oil and fresh herbs if desired.
Tuna and White Bean Salad FAQ’s
Yes. This salad actually tastes even better after it sits for about 30 minutes, allowing the beans to absorb the dressing.
High-quality tuna packed in olive oil works best because it has better flavor and a more tender texture.
Store the leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits. Stir gently before serving and refresh with a squeeze of lemon and a drizzle of olive oil.
Serving Suggestions
This tuna and white bean salad is perfect for a quick, satisfying lunch, whether served on its own or with Crusty Bread for a more filling meal. Pair it with lighter, fresh sides like Roasted Zucchini and Yellow Squash Recipe and Easy Sautéed Green Beans. For something a little heartier, add a side of Best Italian Oven Roasted Potatoes Recipe to round out the meal.
My Pro Tips
Recipe Tips
- Use tuna packed in olive oil. It’s richer, more flavorful, and authentic to Mediterranean cooking.
- Rinse the beans well. This removes excess starch and keeps the salad light and fresh.
- Let it sit before serving. Just 10 minutes helps the beans soak up the vinaigrette.
- Finish with good olive oil. A final drizzle elevates the whole dish.
Other White Bean Recipes You’ll Love
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Tuna and White Bean Salad
Ingredients
For the Salad
- 2 7-ounce cans tuna in extra-virgin olive oil, lightly drained
- 2 15-ounce cans cannellini beans, rinsed and drained
- ½ cup red onion, diced
- 1 cup baby arugula, roughly chopped (or romaine or mixed greens)
- ½ cup Castelvetrano olives, roughly chopped
- ¼ cup flat-leaf Italian parsley, finely chopped
Lemon Basil Vinaigrette
- ¼ cup fresh basil leaves, thinly sliced
- 1 garlic clove, finely minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- ½ cup extra-virgin olive oil
- ¼ teaspoon sea salt
- 1 teaspoon honey, optional
Instructions
- Make the vinaigrette. In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, garlic, honey (if using), and sea salt. Slowly drizzle in the olive oil while whisking until the dressing is smooth and emulsified. Stir in the sliced basil and set aside.
- Prepare the salad base. In a large mixing bowl, add the drained cannellini beans, diced red onion, chopped olives, arugula, and parsley.
- Add the tuna. Gently add the tuna to the bowl, breaking it into large chunks with a fork so it keeps some texture.
- Dress the salad. Pour the lemon basil vinaigrette over the salad and gently toss until everything is evenly coated.
- Taste and adjust. Taste and add additional salt, lemon juice, black pepper, or olive oil if needed.
- Serve. Serve immediately or let the salad rest for about 10 minutes so the flavors meld together. Finish with extra olive oil and fresh herbs if desired.
Notes
- Use tuna packed in olive oil. It’s richer, more flavorful, and authentic to Mediterranean cooking.
- Rinse the beans well. This removes excess starch and keeps the salad light and fresh.
- Let it sit before serving. Just 10 minutes helps the beans soak up the vinaigrette.
- Finish with good olive oil. A final drizzle elevates the whole dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
