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Fresh tuna and white bean salad with cherry tomatoes, red onion, lemon wedges and parsley in a white bowl

Tuna and White Bean Salad

This tuna and white bean salad comes together in 15 minutes with no cooking. Flaky tuna, creamy cannellini beans, cherry tomatoes, and a bright lemon dressing make a fresh, protein-packed lunch that is perfect for meal prep.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 Servings
Course: Lunch
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans tuna 5 ounces each, drained and flaked — the flaky protein base
  • 1 can cannellini beans 15 ounces, drained and rinsed — creamy texture and fiber
  • 1 1/2 cups cherry tomatoes juicy sweetness and color
  • 1/2 cup red onion sharp bite and crunch
  • 1/2 cup cucumber cool, crisp freshness
  • 1/2 cup celery fresh crunch in every bite
  • 1/4 cup fresh parsley bright, herby finish
  • 3 tablespoons extra-virgin olive oil rich, smooth dressing base
  • 2 tablespoons lemon juice bright acidity that ties it together
  • 1 tablespoon red wine vinegar a gentle tangy lift
  • 1 teaspoon Dijon mustard helps the dressing come together
  • 1 clove garlic a small, savory punch
  • 1 tablespoon capers salty, briny pops of flavor
  • 1/2 teaspoon salt brings out all the flavors
  • 1/4 teaspoon black pepper gentle warmth and balance

Equipment

  • Large mixing bowl for the salad
  • Cutting board for chopping
  • Sharp knife for chopping
  • Small bowl or jar for the dressing
  • Whisk for the dressing

Method
 

  1. STEP 1 — PREPARE THE INGREDIENTS: Drain and flake the tuna, drain and rinse the beans, and chop the vegetables.
  2. STEP 2 — COMBINE THE BASE: Add the tuna, beans, tomatoes, onion, cucumber, celery, and parsley to a large bowl.
  3. STEP 3 — MAKE THE DRESSING: Whisk the olive oil, lemon juice, vinegar, mustard, garlic, salt, and pepper until smooth.
  4. STEP 4 — TOSS EVERYTHING TOGETHER: Pour the dressing over the salad and toss gently until everything is coated.
  5. STEP 5 — SEASON AND ADD CAPERS: Taste and adjust the salt, pepper, or lemon, then fold in the capers.
  6. STEP 6 — CHILL AND SERVE: Serve right away, or chill for 15 minutes first so the flavors can come together.

Notes

★ Drain and rinse the beans well so the salad stays fresh.
★ Use tuna in water, drained well, for the lightest result.
★ Chill the salad for 15 minutes before serving so the flavors come together.
★ Taste before serving and add more lemon juice or salt if needed.
★ Store leftovers in an airtight container in the fridge for up to 3 to 4 days.