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Bowl of tuna and white bean salad garnished with fresh herbs

Tuna and White Bean Salad

A delightful salad that balances flavor and nutrition, featuring tuna, creamy white beans, and fresh veggies, perfect for lunch or as a side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad, Snack
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can tuna, drained Opt for sustainably sourced tuna
  • 1 can white beans, rinsed and drained Can substitute with chickpeas or kidney beans
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • to taste salt and pepper
Optional Garnish
  • to taste fresh parsley, chopped Optional

Method
 

Preparation
  1. In a large bowl, combine the drained tuna and white beans.
  2. Add the chopped red onion and halved cherry tomatoes.
  3. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  4. Pour the vinaigrette over the salad and toss gently to combine.
  5. Top with chopped parsley if desired.
  6. Serve immediately or refrigerate for meal prep.

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. The salad tastes even better the next day as flavors meld.
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