Tuna & White Bean Salad

Prep Time
Cook Time
Ready In

"Just the kind of recipe I like. Make sure to use a good quality canned tuna, which makes all the difference. Preferably packed in olive oil, imported from Italy or other European country. Pastene or Genova brands are preferred."

Original recipe yields 4 servings


  • Serving Size: 1 (219.3 g)
  • Calories 224.5
  • Total Fat - 14.9 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 6 mg
  • Sodium - 201.2 mg
  • Total Carbohydrate - 14.8 g
  • Dietary Fiber - 3.9 g
  • Sugars - 4.4 g
  • Protein - 10.4 g
  • Calcium - 83 mg
  • Iron - 2.8 mg
  • Vitamin C - 47.7 mg
  • Thiamin - 0.1 mg

Step 1

Two days before serving, soak the beans in a large bowl of water.

Step 2

The next day, drain the beans and place them in a large saucepan. Cover with water and bring to a boil.

Step 3

Reduce the heat, cover, and simmer gently until the beans are tender, 1 - 1.5 hours. Drain.

Step 4

In a large bowl, combine the beans, parsley, and scallions.

Step 5

Drain the tuna and flake the tuna with a fork and fold into the beans.

Step 6

In a small bowl, whisk the lemon juice, vinegar, and oil.

Step 7

Pour over the beans and stir gently to combine. Season with salt and pepper to taste.

Step 8

Refrigerate for 8 hours or overnight.

Step 9

Serve over mixed greens or on it's own as a side or alone for a light lunch.

Tips & Variations

No special items needed.


Mia in Germany

We absolutely loved this salad! I have to admit that I had to use canned beans, though, because I was very short of time. Usually I prefer freshly cooked beans, but the salad was still a total winner! Thanks for sharing! Made for FYC

review by:
(19 Mar 2019)