White Bean Tuna Salad

This easy White Bean Tuna Salad recipe combines tuna, creamy beans, crisp veggies, feta, capers, and a bright lemon dressing for a quick, no-cook lunch!

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Keyword: White Bean Tuna Salad

Servings: (1 cup each)

Equipment

Mixing Bowl

Ingredients

5 oz. can tuna packed in olive oil
15 oz. can cannellini beans drained and rinsed with warm water
1 small English cucumber cut into half moons
10 small cherry tomatoes halved
¼ red onion thinly sliced, then cut in half (pickled onions work, if you don't like raw)
½ cup fresh basil julienned
2 Tbsp capers
1 small lemon zested and juiced
1 Tbsp red wine vinegar
3 Tbsp olive oil
½ tsp salt
½ tsp freshly cracked pepper
¼ cup crumbled feta cheese

Instructions

Dump the tuna, beans, cucumber, tomatoes, red onion, and basil in a mixing bowl. Gently toss to combine.
Add the capers, lemon juice and zest, red wine vinegar, olive oil, salt, pepper, and feta cheese. Gently toss again.
You can definitely enjoy this right away, but for best flavor, cover and chill for an hour. It's even better the next day!

Notes

Tuna adds richness without weighing the white beans and veggies down. Don't knock the canned tuna. It's perfect in this salad, providing protein without making the salad feel heavy. Make sure to drain it well, so it's not mushy. The tuna should still have texture after being mixed.

Olive oil is a must. This is really the backbone of the salad, so it's worth choosing a good quality one. You'll taste the difference.

Nutrition