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White Bean Tuna Salad

Creamy cannellini beans pair beautifully with flaky tuna in a light, lemony dressing that brightens every bite. A satisfying yet simple lunch that's fresh and filling.
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Prep Time 15 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 2 cans (5 oz each) tuna in water, drained
  • 1/4 cup red onion, finely diced
  • 2 stalks celery, chopped
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Method
 

Instructions
  1. Drain and rinse cannellini beans thoroughly under cold water to remove excess sodium and metallic taste. Pat them gently with a paper towel until mostly dry.
  2. Dice the red onion finely and chop the celery into small pieces. Chop the fresh parsley.
  3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and minced garlic. The mustard acts as an emulsifier. Taste and adjust seasoning as needed.
  4. In a large bowl, gently break apart the tuna with a fork, keeping some chunks for texture. Add the beans, vegetables, and parsley.
  5. Pour the dressing over everything and fold gently with a large spoon, being careful not to mash the delicate beans.
  6. Season with salt and pepper, then let the salad sit for 10 minutes to allow flavors to meld and beans to absorb the dressing.

Notes

Perfect for meal prep - make a big batch and portion into containers for grab-and-go lunches all week. Store covered in refrigerator for up to 3 days. Flavors actually improve overnight. Don't skip rinsing the beans to remove excess sodium. Avoid over-mixing to prevent beans from becoming mushy. Let salad rest for 10 minutes after combining to allow flavors to meld. Avoid freezing as texture changes significantly.