A refreshing White Bean and Tuna Salad made with tuna, white beans, lemon, herbs, onions, and olive oil for a bright and easy 15-minute meal.
I’m not sure if you do this too, but sometimes I get hit with these sudden “what am I even doing for lunch?” moments. And that’s exactly how this White Bean and Tuna Salad entered my life — in the middle of a random Tuesday where everything felt a little off. I’d just come back from running errands (the kind where you somehow buy three things you didn’t need but forget the one thing you went for, ugh), and I remember dropping my bags on the floor and standing in front of the pantry like I was waiting for divine inspiration. Ever done that? Just stared inside hoping a full meal would leap out at you?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
What did leap out at me — metaphorically — were these cans of tuna stacked unevenly next to a couple cans of white beans. And I suddenly remembered a trip I took years ago to this tiny coastal town in Italy where the cafés served these rustic salads that were somehow fancy and simple at the same time. White beans, tuna, olive oil… the whole vibe felt like sunshine and saltwater and people speaking very quickly with their hands. I got this weird little spark of nostalgia and thought, “Okay, let’s pretend I’m there for five minutes.”
So I grabbed a lemon that was getting a little too soft, some half-wilted herbs from the crisper drawer (listen, we all have those herbs), and I threw everything together. And it tasted… weirdly amazing. Like that moment when you put on an old sweater and remember you actually love it. That’s what this White Bean and Tuna Salad is for me — a lucky accident tied to a messy day and a memory I didn’t know I needed to revisit.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This White Bean and Tuna Salad Recipe?
Here’s the thing: this White Bean and Tuna Salad isn’t trying too hard. Which is probably why I adore it. It’s humble. It’s unfussy. It’s basically the food equivalent of someone shrugging and saying, “Hey, I did my best,” and somehow that’s enough.
The beans are creamy without being heavy. The tuna brings this comforting, salty richness that reminds me of the tuna dishes my mom used to throw together on busy nights — you know, the ones you don’t think about until suddenly you’re an adult and craving them again for no reason? The lemon brightens everything like you opened a window. And the herbs give it that “yeah, I planned this” energy even if you really didn’t. Honestly, it tastes like the kind of thing you’d eat outdoors on a slightly windy day, maybe with a cold drink and a moment of peace.
Does it sound dramatic to talk about a tuna salad this way? Probably. But food is emotional, right? Especially when it surprises you.
Ingredient Notes:
Before you dive into this White Bean and Tuna Salad, I want to talk through the ingredients like friends standing in the kitchen together. Because everything here has a purpose — even the things you might want to skip.
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Red Onions or Shallots: These add a little sharpness, kind of like the friend who tells you the truth even when you’re not sure you wanted to hear it. But lemon softens that edge beautifully.
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Lemon or Limes: Absolute sunshine. They brighten the bean and tuna mixture instantly. Lemon zest? That’s the sparkle.
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Tuna in Olive Oil: Listen, tuna packed in water works, but tuna in olive oil? It’s like choosing a cozy blanket over a thin one. The texture is just nicer.
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White Beans: Cannellini or Great Northern beans—both mild, creamy, gentle. They’re like the introverted base of this salad.
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Fresh Herbs: Parsley keeps things classic. Arugula adds attitude. Mint is surprising in a good way, like bumping into an old friend at a café.
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Heat Element: Tabasco, serrano, chili flakes… choose your fighter. A little warmth makes a big difference.
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Olive Oil + Salt + Black Pepper: Adjust these like you’re tuning a guitar. Tiny changes make the whole thing sing.
How To Make White Bean and Tuna Salad?
Every time I make this tuna and white bean salad, I’m always surprised at how fast it comes together. It’s almost suspicious. But in a good way.
Step 1: Tame the Onions
Sprinkle lemon juice over your chopped onions or shallots. This is basically a mini-marination moment. It softens the bite and makes everything taste more balanced. Trust me — don’t skip it unless you enjoy aggressive onions.
Step 2: Mix the Tuna and Beans
Drain your tuna (not too intensely — some of that olive oil is flavor gold) and add it to a bowl with the drained white beans. Gently fold them together. Gently. This isn’t mashed potatoes.
Step 3: Add All the Bright Bits
Stir in the softened onions, herbs, lemon zest, and the rest of the lemon juice. This is usually the point where I taste it and go, “Oh! That’s already pretty good.”
Step 4: Spice It Up a Little
Add Tabasco or chili flakes—however much feels right to you. Then the black pepper. Taste it, think about it, adjust. Maybe a little extra olive oil? Maybe another tiny squeeze of lemon? There’s no strict rule here. You’re the boss of your bowl.
Step 5: Chill Time
You can eat it immediately, and honestly I do most of the time (impatience is a personality trait). But if you chill it for 20–30 minutes, everything gets even better. It’s like letting the salad take a deep breath before serving.
Want To Save This Recipe?
Storage Options:
This White Bean and Tuna Salad is a dream in the fridge. It lasts two, even three days if you’re lucky. And unlike some salads that wilt into sadness, this one actually improves with time because the lemon and olive oil keep everything lively. If it dries out a little, just add a drizzle of olive oil and maybe a splash of lemon. Boom — resurrected.
Variations and Substitutions:
One of the reasons I love this tuna and white bean salad is because it’s so open to interpretation. It’s basically a choose-your-own-adventure meal.
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Swap tuna for chicken or leftover salmon.
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Add cucumbers, tomatoes, celery, peppers… anything that crunches really.
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Use chickpeas or navy beans if that’s what you’ve got.
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Add Dijon mustard for a little tangy boldness.
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Mix in pasta to turn it into a full dinner.
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Add feta or olives if you want more Mediterranean vibes.
See? It’s flexible. Kind of like us on a good day.
What to Serve with White Bean and Tuna Salad?
This White Bean and Tuna Salad is a full meal, but pairing it with something else can take it from “simple lunch” to “wow, look at me making choices.”
Try it with:
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Crusty bread or warm pita
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A simple green salad
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Crackers (like the salty snacky kind)
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Tomato soup
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Rice or quinoa
Whatever makes you happy, honestly.
Frequently Asked Questions:
Can I use tuna in water instead of tuna in oil?
Yep, absolutely. Just add more olive oil for richness. Easy fix.
What if I hate onions?
Use shallots, or sauté your onions for a softer, sweeter flavor.
Can I use dried beans instead of canned?
Yes, yes, yes. Just cook them until soft and cool them before mixing.
If you end up making this White Bean and Tuna Salad, please let me know. Seriously — message me, drop a comment, send a photo, whatever. I always love hearing how other people spin these simple recipes into something uniquely theirs.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
White Bean and Tuna Salad
Ingredients
- 1 cup chopped red onions or shallots
- Zest and juice of 1 lemon or 2 limes or 1–2 tablespoons cider vinegar
- 2 cans 5–6 ounces each tuna packed in olive oil drained
- 2 cans 15 ounces each cannellini or Great Northern white beans rinsed and drained
- 1/2 cup loosely packed chopped parsley or arugula or 2 tablespoons thinly sliced mint
- A few splashes Tabasco sauce or 1 minced serrano chili, or 1 teaspoon red chili flakes
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
- Extra virgin olive oil as needed
Instructions
Prepare the Onions
- Place the chopped red onions or shallots in a small bowl and sprinkle with a portion of the lemon juice. Set aside to soften their sharpness while you prepare the remaining ingredients.
Combine the Tuna and Beans
- Drain the tuna and transfer it to a large mixing bowl. Add the rinsed and drained white beans. Gently stir to combine, taking care not to break the beans.
Add the Aromatics and Seasonings
- Add the prepared onions, chopped herbs, lemon zest, and remaining lemon juice to the bowl. Stir to incorporate all ingredients evenly.
Adjust the Flavor
- Add Tabasco sauce or your chosen chili option to taste. Season with black pepper and additional salt as needed. If the mixture appears dry, drizzle in extra virgin olive oil until the desired consistency is achieved.
Chill Before Serving
- Cover the bowl and refrigerate the salad for at least 20–30 minutes, or until thoroughly chilled. This resting period enhances the flavor and texture of the dish.
Notes
- Verify that the canned tuna, beans, and Tabasco or chili sauces are certified gluten-free, as some brands may have cross-contamination risks.
- Use only gluten-free cider vinegar and spices.
- Serve the salad with gluten-free bread, crackers, or grains if desired.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
