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Easy • Seafood

Speedy White Bean & Tuna Salad

A fresh, protein-packed tuna salad reinvented with creamy white beans and bright Mediterranean flavors, no mayo needed!

Prep
10 min
Cook
0 min
Servings
2
Level
Easy
Speedy White Bean & Tuna Salad

Tired of the same old tuna sandwich? This Speedy White Bean & Tuna Salad is here to revolutionize your lunch! It's a vibrant, protein-packed, and mayo-free delight bursting with Mediterranean flavors. Super easy to whip up and perfect for a quick, healthy meal.

Ingredients

Yield: 2 servings

Main

  • 1 can (5 oz) tuna in olive oil or water, drained
  • 1 can (15 oz) cannellini beans (white kidney beans), rinsed and drained
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped celery
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/4 tsp salt, or to taste
  • 1/8 tsp black pepper, or to taste
  • Optional: 1/4 cup chopped cherry tomatoes or Kalamata olives

For Serving

  • Lettuce cups, pita bread, or whole-wheat crackers

Preparation

  1. Step 1

    In a medium bowl, gently flake the drained tuna with a fork.

  2. Step 2

    Add the rinsed and drained cannellini beans to the bowl with the tuna. Lightly mash about half of the beans with a fork or potato masher to create a creamier texture while leaving some whole for substance.

  3. Step 3

    Stir in the chopped red onion, celery, fresh parsley, lemon juice, olive oil, dried oregano, salt, and pepper. If using, add chopped cherry tomatoes or Kalamata olives.

  4. Step 4

    Mix everything until well combined. Taste and adjust seasoning as needed, adding more lemon juice, salt, or pepper to your preference.

  5. Step 5

    Serve immediately in lettuce cups, stuffed into pita bread, or with whole-wheat crackers. This salad is also delicious chilled for about 15 minutes to let the flavors meld.

Tips

  • For extra zest, add a pinch of lemon zest along with the juice.
  • This salad can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
  • Substitute garbanzo beans (chickpeas) for cannellini beans if that's what you have on hand.

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