Juicy fresh tomatoes replace some of the usual olive oil in this traditional tuna and white bean salad. Source: EatingWell Magazine, May/June 1995

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Whisk together oil, lemon juice, garlic and rosemary in a bowl. Add beans, tomatoes and parsley and toss together. Gently stir in tuna.



Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition Facts

161 calories; 7.9 g total fat; 1.1 g saturated fat; 20 mg cholesterol; 286 mg sodium. 360 mg potassium; 11.6 g carbohydrates; 3.6 g fiber; 1 g sugar; 14.9 g protein; 498 IU vitamin a iu; 11 mg vitamin c; 62 mcg folate; 54 mg calcium; 2 mg iron; 19 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Refreshingly light and easy I really enjoyed this! It was super easy to fix and really light for a late supper! This could be modified in so many ways! Next time I'll add onions and maybe dill instead of rosemary and possibly some Dijon to the dressing! Lots of possibilities! Pros: Easy to fix Cons: None Read More
Rating: 5 stars
I substituted baby bell peppers finely chopped for the tomatoes. I also used pinto beans instead of a white bean. I did not have fresh parsley but after tasting the mixture I had an excellent idea! I placed some chopped lettuce in a bowl and spooned some of the tuna/bean mix on top. This was a refreshing delicious salad! Very filling and flavorful! I will share this recipe with family and friends:) Read More
Rating: 5 stars
Excellent! Read More