Tuna & White Bean Salad

Rating: 4.25 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

The time-honored Italian pairing of canned tuna and cannellini beans makes a super-simple, satisfying lunch. Serve over salad greens, on grilled whole-wheat country bread or tucked in a whole-wheat pita pocket.

Ruth Cousineau
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Ingredients

Directions

  • Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add beans, tuna, onion, parsley and basil; toss to coat well.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

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

Per Serving:
223 calories; 7.5 g total fat; 15 mg cholesterol; 532 mg sodium. 23 g carbohydrates; 16.9 g protein; Full Nutrition

Reviews (12)

12 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
EatingWell User
Rating: 5 stars
10/29/2011
This was great. Served on one slice of sprouted bread and it made a perfect lunch.
ineen2009@yahoo.com
Rating: 5 stars
10/29/2011
Quick Healthy Dinner This is a great dish because it is good for you and is easy to make. I highly recommend this dish. Pros: Easy and healthy. Cons: None
CJon
Rating: 5 stars
02/08/2018
After you've combined all the ingredients let the salad marinate 20-30 minutes before serving. I added some roasted pine nuts and chopped mint leaves (instead of basil as I didn't have any) had it with some toasted bread so very delightful.
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EatingWell User
Rating: 5 stars
05/11/2015
A quick and light dinner My boyfriend and I absolutely loved this recipe made some small changes based on what we had in the kitchen - replaced red onion with shallots tuna in olive oil (drained but added some of that oil instead of the extra-virgin olive oil in the recipe) I don't like parsley so I skipped it. I am sure I'll be making this dish again and again in the future but for the next time around will definitely double the garlic and shallots for a more intense flavor. Pros: quick healthy fulfilling
EatingWell User
Rating: 5 stars
10/30/2011
I added some tomato and feta Great light taste!
EatingWell User
Rating: 5 stars
10/29/2011
I'll be making this the next time I have white beans on hand. I've always wanted to make a lighter tuna salad to stuff in a pita and this is it! And I will probably do what the first commenter did and add feta. Feta makes everything better!
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EatingWell User
Rating: 4 stars
08/04/2015
I made this recipe exactly as written. It was delicious inexpensive and easy to put together. I used a high quality tuna and I felt like that made a difference. I will definitely make this again and I'd like to try it with tuna packed in oil as another reviewer mentioned.
EatingWell User
Rating: 4 stars
07/19/2013
Perfect Nutritious Meal for a Hot Summer's Day Made this for a light meal on a 100 degree summer's day. It couldn't be easier and just what I was looking for with not much energy to cook and not much of an appetite due to the heat. Added 1 1/2 cups of cherry tomatoes for color. I will definitely be filing this one in my recipe collection! Pros: Quick. Easy. Cheap. Nutritious. Filling. Vegetarian. Great for a picnic or BBQ. Cons: Absolutely none!
EatingWell User
Rating: 4 stars
05/12/2015
Light and refreshing! Absolutely loved this recipe! Didn't have any tuna so I used canned wild salmon and it tasted great! It' s light and the lemon makes it refreshing! Will make again!
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