White Bean and Tuna Salad

White Bean and Tuna Salad is a quick and refreshing Mediterranean dish perfect for busy days when you want a healthy, no-cook meal. Packed with creamy beans, tuna and bright lemon, this salad is a tasty, protein-filled option that comes together in just 15 minutes.

This white bean and tuna salad is one of those recipes that feel almost too easy to type out, but once it lands on the table, it never fails to win people over.

This is exactly what a quick lunch should look like, in my opinion - a heap of pantry staples, a splash of lemon and a sprinkle of fresh herbs, all tossed together with zero fuss and way more flavor than you'd guess from what's in the bowl.

So, whether it's summer and the idea of turning on the stove is a hard no, or if it's just been one of "those" kind of Mondays, this salad is ready in minutes and tastes like sunshine.

What you'll need

Beans - Cannellini beans are my favorite in this tuna salad because they're creamy and have just the right size to go well on crackers. Great northern beans or butter beans also work.

Tuna - I like using chunk tuna in olive oil because it simply has a great flavor. I drain most of the oil, and the rest coats the beans beautifully.

If you use tuna in water, the salad will be lighter but less flavorful and a bit drier, so you might want to add a splash of good olive oil.

Red bell pepper - For some sweet crunch in every bite. Use whatever color you want or replace with finely diced celery.

Red onion - Tuna + red onion are a match made in heaven!

Avocado - Makes the salad a bit more filling and adds a touch of creaminess. Use one that's just ripe so it holds its shape when tossed.

Lemon juice - Freshly squeezed is best for a clean, bright flavor. If you'd like an even more pronounced lemon taste, add some grated zest too.

Parsley - A small handful for a perfectly bright finish!

How to make tuna and white bean salad

In a large bowl, combine the cannellini beans, tuna, red pepper, red onion and avocado.

Pour in the lemon juice and season with salt and freshly ground black pepper.

Sprinkle the fresh parsley on top and toss gently to combine.

Adjust the seasoning to taste and serve right away or refrigerate.

Substitutions and variations

• You can add diced cucumber, sliced cherry tomatoes or grilled peppers for more color and crunch.
• Try cilantro, dill or fresh basil instead of parsley. Basically any herb you like works here.
• Add a drizzle of balsamic vinegar or a sprinkle of chili flakes.

What to serve with white bean tuna salad

• The salad obviously works great with your favorite crusty bread.
• You can also serve it on toast, with crispy pita chips or whole grain crackers.
• Or keep it low-carb by spooning it into crisp lettuce leaves and eating it like wraps. Little gem, romaine or butter lettuce all work.

Leftovers and storage

• The salad tastes great the next day! Transfer it to an airtight container and keep it in the fridge for up to 2-3 days.
• This is the type of dish that's best enjoyed chilled, so you don't need to reheat it.
• I wouldn't recommend freezing the salad. It's best to enjoy this dish fresh or within a few days of making it.

If you've tried this white bean and tuna salad recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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