Tuna White Bean Salad with herby sun-dried tomatoes, fresh parsley, creamy beans, tangy onions, olive oil-packed tuna, and lemon dressing!
Quick and protein–rich, enjoy this salad as is, on toasted sourdough, or in lettuce wraps for a low-carb meal.
If you’ve got extra white beans add them to white bean soup, white bean salsa, or this easy sausage soup!
Tuna-White Bean Salad
If you want a quick, low-carb meal that’s packed with protein and flavor, you’ve got to try this recipe! It’s fresh, tangy, and full of good-for-you ingredients.
I really enjoy a good creamy tuna salad, but when I want something lighter, this is my go-to.
Tuna is a lunch staple at my house. Even when the fridge is empty, we always have tuna in the pantry. This salad also uses pantry favorites like white beans and sun-dried tomatoes, along with the dressing ingredients.
It’s the perfect easy and light lunch!
Ingredients In Tuna-White Bean Salad
- Cannellini Beans: Make sure they are well-rinsed and drained to avoid a mushy salad.
- Tuna: Grab tuna packed in olive oil for a richer flavor.
- Italian Parsley: Flat-leaf parsley delivers more flavor! Finely chop it to spread the taste throughout every bite.
- Red Onion: If you find raw red onion too strong, soak the diced onion in salted ice water for 10 minutes, then drain thoroughly before adding.
- Sun-Dried Tomatoes: Tomatoes packed in herbs are great because they add extra flavor.
Dressing
- Olive Oil: Use a high-quality, extra-virgin oil for the best flavor in the dressing.
- Mayonnaise: I love Hellman’s here — it has such a great creamy texture. Light mayo also works great!
- Red Wine Vinegar: Adds a nice tang and flavor to this Tuna White Bean Salad.
- Lemon Juice and Zest: Use fresh lemons for a bright, fresh flavor. The lemon zest also adds a punch of flavor.
- Dijon Mustard and Honey: These balance the tang with sweetness and depth.
- Garlic: Fresh or jarred — whatever you have on hand!
Tuna White Bean Salad Tips
- Choose Olive Oil-Packed Tuna: It tastes richer and fresher. I recommend Genova’s® albacore tuna.
- Toast Your Bread: If serving on bread or bagel, toast before topping with the salad. This prevents the bread from getting soggy.
- Use Flat-Leaf Italian Parsley: It has a stronger flavor compared to curly parsley, which is mainly for decoration.
- Pick Herbed, Julienne-Cut Sun-Dried Tomatoes: These are flavorful and don’t need as much chopping since they are cut down a bit from original size.
Quick Tip
Prepare the dressing in advance and store it in the fridge for up to five days. If it clumps, let it sit at room temperature for 15-20 minutes and shake well before using.
Variation Ideas
- Add Olive Oil: If serving this Tuna White Bean Salad on toast or a bagel, drizzle some extra-virgin olive oil on top. An extra burst of flavor!
- Add Heat: Sprinkle some red pepper flakes on the salad for a spicy kick.
- Swap Tomatoes for Peppers: If you like peppers better than tomatoes, try using roasted red peppers in the salad.
- Mix in Capers or Olives: For a salty, briny flavor, add some capers or chopped olives.
- Fresh Cucumber: Dice some cucumber for a refreshing crunch in the salad.
- Use a Different Bean: Try chickpeas instead!
Storage
Storage
To keep the Tuna-White Bean Salad fresh, store it in a sealed container in the fridge. It’s best eaten on the day it is made.
More Tuna Recipes:
- Avocado Tuna Salad with a light creamy dressing
- Tuna Stack with creamy avocado and fresh mango
- Tuna Pasta cheesy pasta made in one skillet
- Sriracha Tuna Salad Wraps with crisp veggies
- Tuna Macaroni Salad with the best creamy dressing
Tuna White Bean Salad
Equipment
- Large bowl
Ingredients
Dressing
- 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons mayo I love Hellman’s/Best Foods
- 1 tablespoon red wine vinegar
- 1-1/2 teaspoon Dijon-style mustard
- 1-1/2 teaspoon honey
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Tuna Salad
- 1 (15.5-ounce) can cannellini beans rinsed and drained
- 2 (5-ounce) cans tuna (packed in olive oil) drained
- 1/3 cup finely chopped parsley
- 1/3 cup diced red onion
- 1/3 cup coarsely chopped sun-dried tomatoes
- Serving suggestions see note 1
Instructions
- Zest and juice lemon to get 1/4 teaspoon zest and 1 tablespoon juice. Combine juice and zest with all dressing ingredients in a jar. Shake well, and refrigerate until ready to use.
- Finely chop parsley, dice onion, and coarsely chop tomatoes. (Get measurements after chopping).
- In a large bowl, mix drained and rinsed beans, drained tuna, chopped parsley, diced onion, and chopped sun-dried tomatoes. Pour the dressing over the salad and gently mix. Adjust seasoning as needed.
- Enjoy immediately as is, in lettuce wraps, or on toasted bread. This salad is best when fresh and does not store well.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious! My whole family loved it. Definitely a make again recipe. Thanks for sharing.
So glad to hear that! Thank you for the comment 🙂
Made this for dinner tonight and used lettuce wraps and it was delish! Paired nicely with carrot tomato soup for dinner.
Yum! I’m so glad you enjoyed! Thanks Asha! 🙂
Looks yummy! If someone is allergic to tuna would canned chicken be a good sub?
Thanks Heather! Yes that would work well too 🙂