Description
This Tuna And White Bean Salad is a fresh, satisfying no-cook meal made with creamy cannellini beans, flaky tuna, parsley, red onion, and sun-dried tomatoes. A bright lemon-Dijon dressing brings everything together for an easy lunch or light dinner.
Ingredients
Scale
Dressing
- 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 1½ teaspoons Dijon-style mustard
- 1½ teaspoons honey
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
Tuna Salad
- 1 (15.5-ounce) can cannellini beans, rinsed and drained
- 2 (5-ounce) cans tuna in olive oil, drained
- ⅓ cup finely chopped fresh parsley
- ⅓ cup diced red onion
- ⅓ cup coarsely chopped sun-dried tomatoes in olive oil
- Lettuce leaves or toasted bread, optional for serving
Instructions
- Zest and juice the lemon to get ¼ teaspoon lemon zest and 1 tablespoon lemon juice.
- Add the lemon zest, lemon juice, olive oil, mayonnaise, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper to a jar. Seal and shake well until smooth and creamy. Refrigerate while preparing the salad.
- Finely chop the parsley, dice the red onion, and coarsely chop the sun-dried tomatoes. Measure them after chopping.
- Add the rinsed and drained cannellini beans, drained tuna, parsley, red onion, and sun-dried tomatoes to a large bowl.
- Pour the prepared dressing over the salad and gently fold everything together without crushing the beans.
- Taste and adjust the salt, pepper, or lemon juice as desired.
- Serve immediately on its own, in lettuce wraps, or spooned over toasted bread.
Notes
- Drain the tuna and cannellini beans thoroughly to prevent a watery salad.
- Tuna packed in olive oil provides the richest flavor, but well-drained water-packed tuna can also be used.
- If raw red onion tastes too sharp, rinse the diced onion briefly under cold water and drain well.
- Fold the salad gently so the cannellini beans remain intact.
- Fresh lemon juice gives the dressing the brightest flavor.
- This salad is best enjoyed fresh rather than stored for an extended period.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 30 mg