Are you looking for an aromatic lunch option? Try that delicious Tuna beans salad! Made from hearty tuna and creamy white beans, it is perfect for a quick and satisfactory meal.
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In my college days when the refrigerator was empty and I had no time to do a grocery store, I often had to be creative with everything I had in the pantry: a can of tuna, a can of white beans, olive oil and a few random spices. Once I made this salad with white beans in tuna and to my surprise it was simple, delicious and filled. Over the years I have tried and tested various variations and the salad has developed into red onions, freshly squeezed lemon juice and fresh parsley. I hope you love it just like me.
This simple salad comes together with only five main ingredients, all of which are thrown in a light and spicy dressing. Very simple, but oh so tasty! I love stacking it on bread or diving and drawing with sourdough.
Also try my Mediterranean tuna salad and the tuna noodle salad.
Why will you love this recipe!
- Aromatic: This 10-minute lunch recipe tastes fantastic with lively fresh aromas.
- A handful of ingredients: You only need a handful of ingredients to create this recipe. Most of them probably already have in their pantry and fridge.
- Quick recipe: The preparation time is minimal. You can quickly prepare the ingredients in advance and make lunch or dinner a child’s play during the week.
This simple salad comes together with only five main ingredients, all of which are thrown in a light and spicy dressing. White beans, tuna, red onions, spring onions and parsley are what you need for the salad. The light lemon vinaigrette consists of olive oil lemon juice, salt and pepper. Very simple, but oh so tasty! The lemon juice gives the salad so much freshness, and the beans have a delicious and creamy taste.
Ingredients
- White beans in cans: Large northern or Cannellini beans are ideal for this salad.
- Tuna doses: I prefer white albacore tuna in water or table light tuna in water.
- Fresh vegetables: Green onions, small red onion,
- lemon: The lemon juice gives the salad so much freshness (can undergo one or two vinegar with apple cider vinegar).
- Fresh herbs: Fresh parsley. Alternatively, you can add other herbs such as fresh basil or rosemary
- Extra virgin olive oil: You can use light olivic oil for a milder taste.
- Spices: Salt, freshly ground black pepper
- Optional add-ins: Sometimes I also add halved cherry tomatoes, local broccoli sprouts and olives. You can add your favorite vegetables. You can also add chopped celery for more texture and hackmachtzknologists for additional taste.
How to make tuna -white bean salad
- Combine beans, tuna, red onions, parsley and spring onions in a large bowl.
- Combine oil, lemon juice, salt and black pepper in a small bowl.
- Add the dressing and add the salad freshly chopped parsley and throw it gently until it is well combined.
- Try spices and add more salt and pepper if necessary. Cool for 1 hour or serve immediately.
Tips from Neli’s kitchen
Recipe notes and tips
- Use fresh lemon juice rather than filled. It has a much bright and fresher taste and makes the difference!
- The beans in doses work perfectly here. Make sure that you drain them carefully before use and rinse them thoroughly.
- I think this salad tastes even better if you let it sit a little or overnight, as all the flavors can develop.
Operate suggestions
If you want to make this salad for lunch, you can serve it in gluten -free wraps, croissant or on a piece of bread as a sandwich. It’s incredible! I think it tastes even better the next day after it has been cooled overnight.
Save tips
I usually store the salad in an airtight container or a large glass in the refrigerator for about 1 or 2 days in the fridge. After that it can get too moist.
Perfect for the preparation of meals
I think it’s great that this tuna is so easy to make white bean salad. It does not require a cooking time (if you use beans with canned food) and takes about 10-15 minutes to put together. Regardless of whether you are looking for a last-minute dish to bring you to a potluck or want to prepare a quick and satisfactory lunch for the working week, this salad is perfect!
If you try this recipe, let me know how you like it!
Simple and filling salad recipes
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lettuce
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Combine beans, tuna, red onions and spring onions in a large bowl.
dressing
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Combine oil, lemon juice, salt and black pepper in a small bowl.
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Add the dressing and cut fresh parsley into the salad and throw it gently until it is well combined. Try spices and add more salt and pepper if necessary. Cool for 1 hour or serve immediately.
- Use fresh lemon juice rather than filled. It has a much bright and fresher taste and makes the difference!
- The beans in doses work perfectly here. Make sure that you drain them carefully before use and rinse them thoroughly.
- This salad tastes even better if you let it sit a bit or overnight, as all flavors can develop.
Calories: 410Kcal | Carbohydrates: 20G | Protein: 20G | Fat: 28G | Saturated fat: 4G | Polyunes unsaturated fat: 3G | Monoons unsaturated fat: 20G | Transfett: 0.003G | Cholesterol: 26mg | Sodium: 833mg | Potassium: 453mg | Fiber: 5G | Sugar: 1G | Vitamin A: 587IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 3mg
Liability exclusion of nutrition: Nutritional values are estimates and can vary with ingredients, brands and portion sizes. Use your preferred nutritional calculator to accuracy.
Liability exclusion: The information provided in this recipe only serves for information purposes and should not be regarded as medical or nutritional advice. I am not a doctor or nutritionist. Always contact a qualified health service provider to receive personalized instructions for your diet or health. For more information, see my complete disclosure.