Lunch / Mediterranean-inspired

Tuna and White Bean Salad

A serious no-cook lunch with tuna, white beans, herbs, lemon, and plenty of crunch.

12 min prep 0 min cook 3 servings Easy
Tuna and bean salad with herbs

Ingredients

Metric

  • 2 cans tuna, drained
  • 1 can white beans, drained
  • 1 celery stick, sliced
  • 250 g tomatoes, chopped
  • 1 small red onion, finely diced
  • 1 lemon
  • 2 tbsp olive oil
  • Handful parsley

US

  • 2 cans tuna, drained
  • 1 can white beans, drained
  • 1 celery stick, sliced
  • 9 oz tomatoes, chopped
  • 1 small red onion, finely diced
  • 1 lemon
  • 2 tbsp olive oil
  • Handful parsley

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Method

  1. Drain tuna and beans well.
  2. Put beans, celery, tomatoes, onion, and parsley in a bowl.
  3. Whisk lemon juice, olive oil, salt, and pepper.
  4. Toss vegetables with the dressing.
  5. Gently fold through the tuna, keeping a few larger flakes intact.
  6. Taste and adjust with lemon, pepper, or a pinch of salt.

Substitutions

Tuna

cooked chicken, chickpeas for a vegetarian version

White beans

butter beans, chickpeas

Parsley

basil, dill, coriander

Storage and Reheating

  • Best eaten the day it is made.
  • Refrigerate for up to 1 day in a sealed container.
  • Keep leafy greens separate until serving.

FAQ

Can I use tuna in oil?

Yes. Drain it and use a little less olive oil in the dressing.

What should I serve with it?

Crusty toast, baked potatoes, or a handful of salad leaves all work well.