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This tuna and white bean salad is packed full of fresh lemon, herbs, and cannellini beans. It’s great served on toasted bread or eaten straight from the bowl.
Are you looking for a new protein-packed, flavorful, and fancy lunch that’s easy to make and prep for the week?
This tuna white bean salad ditches the mayo and takes tender albacore tuna, creamy cannellini beans, and crunchy red onion, together with fresh herbs like dill and parsley, and dresses it in bright lemon juice for a beautifully fresh lunch that can be served on a toasted and sliced baguette, or eaten with a spoon right out of a bowl!
The tuna and cannellini beans pack a punch of protein and fiber, so this is a great lunch to satisfy you. Not to mention, it’s pretty enough to serve up for brunch with your friends.
It also stores wonderfully in the fridge, making it perfect for meal prep at the beginning of your week!
Next time you’re looking for a new mayo-free tuna salad recipe, try this delicious tuna white bean salad!
Are you craving more tuna recipes? Try my Tuna Pasta Salad, Tuna Poke Bowl, or Mediterranean Tuna Orzo Salad.
Ingredients for tuna white bean salad
- Albacore tuna – Albacore tuna is my favorite to use in this tuna white bean salad because it is easy to find in stores, healthy, and sustainable!
- Cannellini beans – Cannellini beans are creamy and add fiber to our salad.
- Lemon – Fresh lemon zest and lemon juice add brightness and enhance all of the flavors.
- Red onion – Red onion is crunchy and a little spicy for a great kick!
- Herbs – I’ve used a combination of fresh dill and parsley here, but feel free to use one or the other.
- Kosher salt and black pepper – Salt and pepper are essential to help enhance all of the flavors of our tuna white bean salad.
- Toasted bread (optional) – I love serving this tuna white bean salad on sliced and toasted bread, but eating it out of a bowl is also a perfect option.
Why you should use tuna canned in oil
I grew up only eating tuna canned in water, and while it’s delicious, I think the tuna canned in oil works best for this mayonnaise-free tuna salad.
First, olive oil brings a richness and depth that takes tuna to a new level. It’s not just about the texture; it’s about the taste!
The olive oil infuses the tuna, creating a harmonious blend of savory goodness. Trust me, they are doing a happy dance together in the can, and your taste buds get to join the party!
Plus, let’s not forget the health benefits of that olive oil!
It adds a touch of heart-healthy fats to your meal. It’s a win-win situation!
How to make tuna white bean salad
You’ll love how easy this tuna salad is to make. If you have 10 minutes, you have time to whip this up!
- Add all ingredients to a bowl.
- Mix until combined.
- Enjoy with toasted bread or with crackers.
What kind of beans can I use?
I’ve chosen cannellini beans here because they’re plump and creamy, but you could also use any other beans!
Feel free to use black beans, chickpeas, great northern, or even navy beans.
Make-ahead
You know how much I love a great make-ahead brunch!
This tuna white bean salad lasts up to 4 days in the fridge, so it’s versatile and fits your schedule.
It’s great to make lunch prep at the beginning of the week or a couple of days before brunch with friends.
Mix-ins
Don’t be afraid to add your favorite veggies and additional ingredients to this tuna white bean salad.
Adding feta and kalamata olives would give the tuna white bean salad some Mediterranean flavors.
Or, try using some cumin, cilantro, and lime juice for more of a Mexican flare!
How to serve white bean tuna salad
I’m happy to eat this salad straight from the bowl but it’s great served in a few different ways!
- Scoop it up with crusty bread or crackers.
- Pile it on a giant salad made with crispy vegetables and crunchy lettuce.
- Turn it into a sandwich with crusty sourdough or tangy pumpernickel.
Storage and leftovers
Any leftovers of this tuna white bean salad can be stored in an airtight container in the refrigerator for up to 4 days.
More canned tuna recipes
- Tuna Pasta Salad
- Mediterranean Tuna Orzo Salad
- Lemon Herb Tuna Salad Snack Board
- Mediterranean Tuna Salad Flatbread
Tuna White Bean Salad
Equipment
Ingredients
- 1 (5 ounce) can albacore tuna, in olive oil, drained
- 1 (14 ounce) can cannellini beans, drained and rinsed
- 1/2 lemon, zested and juiced
- 1/4 cup diced fine red onion
- 2 tablespoons minced fresh dill
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon Kosher salt, to taste
- 1/4 teaspoon black pepper, to taste
- Toasted bread, optional
Instructions
- In a medium sized mixing bowl add all the ingredients and lightly stir to combine.
- Taste the mixture and add more herbs, lemon, or seasoning if needed. If the salad seems dry drizzle in some extra virgin olive oil.
- Serve on bread if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my kind of of tuna salad!! Looks amazing Brandy!
Thank you for this amazing recipe, I tried it and I like it a lot. I just have to ask about that beautiful bread in pictures, did you bake it yourself? if it is yours, can you please give me the recipe?
Hi Mina! I actually bought that bread at the market, haha. It was a delicious loaf of pumpernickel and it paired perfectly with the tuna salad!
I don’t even want to think about becoming a real adult! Ugh. At least we have making healthy + tasty meals down. 😀
I’m horrible with adulting, too! On some days, I watch stupid videos on Youtube for a few hours before I get to work…oops!
Quite honestly, lunch time is the worst for me because I usually just grab whatever I see, which is usually just a handful of crackers. I LOVE how easily this tuna salad comes together! Will try this soon!
This is tuna salad epic-ness!!! Great choice for bread too 🙂