White Bean and Tuna Salad

BudgetItalianGluten-FreeCanned Tuna

Simple tuna and white bean salad, a classic combination and so easy to make!

Photography Credit: Elise Bauer

Some items that you will almost always find well stocked in our pantry are canned beans (white beans, garbanzo, kidney) and canned tuna packed in olive oil. We also keep well supplied with onions, including at least one red onion.

So when we are looking for a super-easy-I’m-hungry-now-and-I-don’t-want-to-spend-time-cooking meal we’re prepared. This combination, canned tuna with white beans and onions is classic, and so easy!

It helps to have a high quality canned tuna, packed in olive oil. If you have water-packed tuna it will still work, but you’ll need to add a lot of olive oil to help it come together.

White Bean Tuna Salad

An herb or bitter of some sort is a bright addition too. Mint, parsley, arugula are all growing around our garden at some point, and depending on the season we gather what we can find. You could also use cilantro, tarragon, or rosemary.

A little Tabasco or chili pepper will give the salad a bit of zing. Try substituting the white beans with garbanzo beans. This salad is designed for improvisation.

White Bean and Tuna Salad Recipe

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  • Prep time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 1 cup of chopped red onions or shallots
  • The zest and juice of 1 lemon or 2 limes (can sub a tablespoon or two of cider vinegar)
  • 2 five to six ounce cans of tuna packed in olive oil
  • 2 15-ounce cans of cannellini or Great Northern white beans, rinsed and drained
  • 1/2 cup (loosely packed) of chopped parsley or arugula, or 2 Tbsp thinly sliced mint
  • A few splashes of Tabasco sauce, or 1 minced Serrano chile or 1 teaspoon red chile flakes
  • 1/2 teaspoon freshly ground black pepper
  • Salt and more olive oil to taste

Method

1 Sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.

2 Drain the oil from the tuna and put the tuna into a large bowl. Add the beans to the tuna and gently stir to combine.

Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or chili to taste.

If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.

3 Chill before serving. This salad will last several days in the fridge, tightly covered.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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39 Comments / Reviews

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Did you make it? Rate it!

  1. Chameka

    Light, fresh, and packed with flavor! Stupid easy to make.

    xxxxxyyyyy

  2. Lee Thayer

    I made this with chickpeas, the rest of the recipe followed, 100% perfect dish! Worthy of 10 stars. Thanks, Elise for the great recipe, this will be a favorite here now.

    xxxxxyyyyy

  3. Lee Thayer

    Hi Elise, great sounding salad and I will be making this soon, will go with the chickpea option as that is what I have on hand, I will return with a rating as well.

  4. Patricia Steele

    I had this recipe some years ago and lost in somehow. A friend served it to me and I was thinking that it was not going to be good, I got so very hooked. The white bean salad recipe i looked for a long time. A restaurant in Mi served it so thank you for both of them. Pat

  5. Claudia

    I loved this salad,one to definitely try!!

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