Tuna and White Bean Salad
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Tuna white bean salad is a pantry-friendly lunch with tender beans, flaky fish, and a sharp lemon dressing. There is no mayonnaise in this version, so the texture stays loose and bright. A little celery provides crunch, while parsley and red onion keep the beans from tasting flat.
Ingredient notes
Cannellini beans have a creamy texture that suits the tuna. Drain them gently rather than crushing them in the colander. Either tuna in oil or tuna in water works, but drain excess packing liquid before mixing. Capers add salt and acidity, so rinse them if they are particularly strong.
Tips for a better result
Stir the beans with the dressing before adding the tuna. Fold the fish in last to preserve some larger flakes instead of turning the mixture into a paste. Let the chopped onion sit in lemon juice briefly if you want to soften its raw bite.
Substitutions and variations
Butter beans give a larger, softer bite. Chopped dill can replace parsley. If you use lemon-flavored or heavily seasoned tuna, reduce the additional seasoning and taste carefully before adding capers.
Storage and make-ahead tips
Cover and refrigerate promptly. Use within 3 days and keep cold when transporting. Add bread, crackers, or leafy greens at serving time so they keep their texture.
A common question
Can I use dried beans?
Yes, provided they are fully cooked and cooled first. Use approximately 240 g cooked beans in place of the drained can, and adjust seasoning because home-cooked beans may be less salty.
More from Crispe Kitchen
Explore the Lunch collection or read our cooking guides for more kitchen ideas.
Tuna and White Bean Salad
2 servings
Estimated prep: 15 minutes · Cook: 0 minutes · Rest/chill: 5 minutes
Equipment: Mixing bowl, colander, fork
Ingredients
- 1 can cannellini beans, 400 g, drained and rinsed
- 1 can tuna, about 145 g, drained
- 1 celery stalk, finely sliced
- 1/4 red onion, finely chopped
- 2 tbsp chopped parsley
- 1 tbsp capers, drained
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- Black pepper and salt to taste
Instructions
- Combine the red onion and lemon juice in a bowl and leave for 5 minutes.
- Whisk in olive oil, mustard, and black pepper.
- Add the beans, celery, parsley, and capers and toss gently.
- Flake in the tuna and fold through, keeping some larger pieces.
- Taste before adding salt. Serve with bread or over dry salad leaves.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Stir the beans with the dressing before adding the tuna. Fold the fish in last to preserve some larger flakes instead of turning the mixture into a paste. Let the chopped onion sit in lemon juice briefly if you want to soften its raw bite.