In this twist on the classic Tuscan Insalata di Tonno e Fagioli (Tuna and White Bean Salad), creamy cannellini beans and canned tuna combine a quick, protein-packed meal that’s light and fresh, satisfying, and utterly delicious.
While two of the main ingredients for this Tuna White Bean Salad are canned, the addition of juicy cherry tomatoes, red onions, and piles of fresh basil and parsley amp up the freshness factor. And unlike the familiar mayo-heavy version, ours is dressed with a bright, lemony vinaigrette made with heart-healthy extra-virgin olive oil.
Of course, you are welcome to pile it on bread, Focaccia, or stuff it in a Pita, but I prefer eating it on top of a handful of baby spinach or peppery arugula. There’s no need to dress the greens, as the vinaigrette from the tuna salad is dripping with flavor. If guests show up unexpectedly, serve it on garlic-rubbed toasts and call it an appetizer!
This salad is even better made the day before, as the longer it sits, the more the beans and tuna absorb the delicious lemony dressing. If there are any leftovers, scoop them up with some whole-grain crackers, or just eat straight out of the fridge with a fork.
Table of Contents
What Is In Tuna and White Bean Salad?
- Lemon juice: The richness of tuna and cannellini bean salad cries out for lemon juice! The acidic flavor brightens and brings out the flavor of both the fish and the beans.
- Extra virgin olive oil: It’s important to use a high-quality extra-virgin olive oil to make the vinaigrette for this salad as tasty as can be–head over to our shop to stock up.
- Garlic and red onion: Fresh garlic adds a pungent flavor to the vinaigrette and crunchy red onions give the salad lovely color.
- Seasonings: Kosher salt and Aleppo pepper draw out the flavor of the beans and tuna. I prefer Aleppo pepper to red pepper flakes because it’s less spicy and has a fruity flavor that pairs well with the cherry tomatoes.
- READ MORE: What Is Aleppo Pepper and How to Use It
- TRY IT: Try our Aleppo Pepper Flakes
- BEST SUBSTITUTE: Standard red chili flakes or Urfa Biber
- Cannellini beans: Large, white cannellini beans provide a creamy counterpoint to the tuna, and make the salad a satisfying meal.
- Cherry or grape tomatoes: Acidic yet sweet, tomatoes add color and texture to this salad.
- Fresh herbs: Parsley and basil punch up the fresh, herbal flavor of the salad.
- Castelvetrano olives: Buttery and tender, these mild-flavored Sicilian olives go particularly well with canned fish.
- Water-packed canned tuna: The authentic Italian recipe would call for tuna packed in olive oil, but I prefer to use the water-packed variety and add my own olive oil.
- Baby spinach: Provides leafy goodness, and stands up to the strong flavors of the tuna and lemony dressing.
How to Make Tuna White Bean Salad
Made in one bowl, this salad requires only about 15 minutes or less, making it the perfect no-cook meal for a hot day.
- Make the dressing: In a large bowl, whisk together 1/4 cup lemon juice, two minced garlic cloves, and 1/4 cup extra virgin olive oil. Season with salt to taste and 1/2 teaspoon Aleppo pepper.
- Combine salad ingredients: Add a can of drained and rinsed cannellini beans, 3/4 cup quartered cherry tomatoes, 1/2 sliced small red onion, 1/4 cup chopped parsley, and 1/4 cup slivered Castelvetrano olives. Stir to coat with the dressing, then gently fold in one can of drained water-packed tuna and 1/2 cup sliced basil leaves.
- Serve, or store for later: Taste for seasoning, and add more salt and Aleppo pepper if desired. Divide two ounces of baby spinach (or your favorite green) among four plates and spoon the salad on top.
Ways to Mix It Up: Swaps and Substitutions
There are lots of ways to add your own spin to this salad, or just use up pantry ingredients you have on hand. Here’s how:
- Add steamed, sliced green beans in place of the tomatoes.
- Use canned chickpeas or butter beans instead of cannellini beans.
- Swap scallions for red onion.
- For a sharper, more acidic dressing: Use a tablespoon of red or white wine vinegar instead of lemon juice.
- Try another variety of olive or use capers: While I love the buttery flavor of Castelvetrano olives, salty, black oil-cured olives or Kalamatas are both flavorful additions. Capers are also a traditional partner with tuna.
What to Serve with Tuna White Bean Salad
Served over baby spinach or other greens, this tuna cannellini bean salad makes a satisfying stand-alone lunch. For a quick weeknight dinner, pair it with a bowl of Roasted Carrot Soup, flavored with warming spices like allspice and ginger, and a handful of Easy Homemade Pita Chips, dusted with za’atar.
Even though there’s no mayo binding the ingredients together, this tuna salad is still great in a sandwich as long as you choose a bread that doesn’t give it a chance to spill out! Try it stuffed in our Easy Homemade Pita Bread, or wrap it in chewy Lavash, a traditional Middle Eastern flatbread that is easy to make at home.
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Tuna White Bean Salad with Spinach, Olives, and Basil
Ingredients
For the Dressing
- 1/4 cup fresh lemon juice
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon Aleppo pepper
- Kosher salt
For the Salad
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 3/4 cup cherry tomatoes, quartered
- 1/2 small red onion, thinly sliced
- 1/2 cup fresh parsley, coarsely chopped
- 1/4 cup green olives (such as Castelvetrano), pitted and slivered
- 1 (5 ounce) water-packed tuna (see note), drained and broken into large pieces
- 1/2 cup fresh basil leaves, thinly sliced
- 2 ounces (about 4 cups) baby spinach, for serving (optional, or swap in arugula or scoop into Pita Bread)
Instructions
- Make the dressing: In a large mixing bowl, whisk together the lemon juice, garlic, olive oil, Aleppo pepper, and a pinch of salt.
- Mix: To the bowl with the dressing, add the cannellini beans, cherry tomatoes, red onion, parsley, and olives. Stir to coat with dressing, then gently fold in the tuna and basil, being careful not to break up the tuna too much. Taste for seasoning and add more salt, Aleppo pepper, and lemon juice if desired.
- Finish and serve: Divide the spinach among four plates and top with the tuna salad. Serve immediately or refrigerate for up to 2 hours.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, olives, and Aleppo pepper used in this recipe.
- For longer storage: Leave out the tomatoes and basil and refrigerate overnight. Stir in the tomatoes and basil just before serving.
- Best tuna for this recipe: Because the olive oil used to pack tuna isn’t always the best quality, I prefer using water-packed tuna and adding my own high-quality extra-virgin olive oil. That way, I control both the flavor and the amount of oil. I try to use wild-caught Yellowfin whenever possible (look for the dolphin-safe label).
- A Note on Tuna Safety: Chunk light tuna, which comes from the smaller skipjack or yellowfin species, has less mercury than albacore. 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. (Talk to your healthcare provider if you have concerns about eating canned tuna.)
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