Ingredients

Scale

For the Salad

2 (5-ounce) cans tuna in olive oil or water, drained

1 (15-ounce) can white beans (cannellini or great northern), drained and rinsed

1 cup celery, thinly sliced

1/2 cup red onion, thinly sliced

1 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped

2 tablespoons fresh basil or dill, chopped (optional)

2 cups arugula or mixed greens (optional, for serving)

For the Dressing

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 small garlic clove, minced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes (optional)

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Instructions

Prepare the dressing:
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes until well combined.

Assemble the salad:
In a large mixing bowl, add the tuna, white beans, celery, red onion, cherry tomatoes, parsley, and basil or dill if using.

Toss gently:
Pour the dressing over the salad and gently toss until everything is evenly coated. Try not to overmix so the beans stay intact and the tuna keeps some texture.

Rest briefly (optional):
Let the salad sit for 10 minutes before serving so the flavors can meld together.

Serve:
Spoon over arugula or mixed greens, or enjoy it as-is with crackers, toasted bread, lettuce cups, or stuffed into pita pockets.

Notes

Cooking Tips

Use high-quality tuna: Tuna packed in olive oil gives the salad richer flavor and better texture.
Rinse beans well: This removes excess sodium and improves the overall taste.
Slice vegetables thinly: Thin red onion and celery blend better into the salad and keep every bite balanced.
Chill before serving: This salad tastes even better after 20–30 minutes in the fridge.
Add greens last: If meal prepping, keep the greens separate until serving so they stay fresh and crisp.
Taste before serving: Depending on your tuna and beans, you may want an extra squeeze of lemon or pinch of salt.
Make it lunch-ready: Portion into meal prep containers with crackers or pita for easy grab-and-go lunches.

Variations

Mediterranean Style: Add chopped cucumber, kalamata olives, feta cheese, and oregano.
Italian-Inspired: Toss in chopped roasted red peppers, capers, and a little Parmesan.
Spicy Version: Add diced jalapeño, extra red pepper flakes, or a drizzle of hot sauce.
Avocado Tuna Bean Salad: Fold in diced avocado just before serving for creaminess.
No Onion Version: Skip the red onion and use chopped green onions or chives instead.
Lemony Herb Boost: Add extra lemon zest and fresh dill for a brighter flavor.
Protein-Packed Meal Bowl: Serve over quinoa, farro, or brown rice.
Low-Carb Option: Serve in lettuce wraps, cucumber boats, or over chopped romaine.
Crunchy Add-In: Top with sunflower seeds, toasted almonds, or crushed pita chips.
Extra Veggie Version: Add chopped bell peppers, shredded carrots, or sliced radishes.

Storage

Refrigerator: Store in an airtight container for up to 3 days.
Best Tip: If using greens, store them separately to avoid wilting.
Not recommended for freezing, as the beans and vegetables may become mushy once thawed.

Author: Emma
Prep Time: 15 minutes
Cook Time: 0 minutes

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 2g
Sodium: 480mg
Fat: 14g
Carbohydrates: 17g
Fiber: 5g
Protein: 24g