Amazing Tuna and White Bean Salad: 1 Simple Trick for Healthy Joy

Why You’ll Love This Recipe

I love how effortless this recipe is. In just 10 minutes, I can create a protein-packed meal that feels light yet satisfying. The combination of tender tuna, creamy cannellini beans, and crisp red onion gives wonderful texture, while the lemony vinaigrette ties everything together. The simple trick that makes this salad shine for me is whisking Dijon mustard into the dressing—it helps emulsify the vinaigrette and adds a subtle depth of flavor that elevates the whole dish.

Ingredients

2 (5 ounce) cans tuna in olive oil, drained
1 (15 ounce) can cannellini beans, rinsed and drained
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
Salt and black pepper to taste

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, I flake the drained tuna with a fork until it’s broken into bite-sized pieces.

2. I add the rinsed and drained cannellini beans, chopped red onion, and fresh parsley to the bowl.

3. In a small bowl, I whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, and dried oregano to create a smooth vinaigrette.

4. I pour the vinaigrette over the tuna and bean mixture.

5. I gently toss everything together until well combined, being careful not to mash the beans.

6. I season with salt and black pepper to taste.

7. I serve it immediately or chill it for later if I want the flavors to meld even more.

Servings and timing

This recipe serves 2 people.
Prep time: 10 minutes
Total time: 10 minutes

Variations

I sometimes add halved cherry tomatoes or sliced cucumbers for extra freshness. If I want more richness, I crumble in a bit of feta cheese. For added crunch, I toss in toasted pine nuts or sliced almonds. I can also serve the salad over arugula or spoon it onto toasted sourdough for a heartier meal.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I give it a gentle stir before serving, and if needed, I brighten it with an extra squeeze of lemon juice or drizzle of olive oil. Since this is a cold salad, reheating is not necessary.

FAQs

Can I use tuna packed in water instead of olive oil?

Yes, I can use tuna packed in water. I may add a little extra olive oil to maintain the richness of the dressing.

What can I substitute for cannellini beans?

I can use great northern beans or chickpeas if I don’t have cannellini beans on hand.

Can I make this salad ahead of time?

Yes, I often make it a few hours ahead and refrigerate it. I find the flavor improves as it sits.

Is this salad good for meal prep?

Absolutely. I portion it into containers for easy lunches throughout the week.

How can I make it more filling?

I serve it over quinoa, farro, or mixed greens, or pair it with crusty bread for a more substantial meal.

Conclusion

I turn to this Amazing Tuna and White Bean Salad whenever I want a healthy meal that feels joyful and satisfying without requiring much effort. With its bright vinaigrette and balanced textures, it’s proof that simple ingredients can create something truly delicious.