Tuna and White Bean Salad with Lemon-Dijon Dressing Recipe

Introduction

This Tuna and White Bean Salad is a bright and satisfying dish combining tender cannellini beans with flavorful tuna and a zesty homemade dressing. Perfect for a quick lunch or light dinner, it’s easy to prepare and bursting with fresh ingredients.

Ingredients

• 1 lemon
• 2 tablespoons olive oil
• 2 tablespoons mayonnaise (Hellman’s/Best Foods recommended)
• 1 tablespoon red wine vinegar
• 1½ teaspoons Dijon-style mustard
• 1½ teaspoons honey
• 1 teaspoon minced garlic
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 (15.5-ounce) can cannellini beans
• 2 (5-ounce) cans tuna in olive oil, drained
• ⅓ cup finely chopped fresh parsley
• ⅓ cup diced red onion
• ⅓ cup coarsely chopped sun-dried tomatoes in olive oil

Instructions

1. Step 1: Zest and juice the lemon to measure about ¼ teaspoon zest and 1 tablespoon juice. In a jar, combine lemon zest and juice with olive oil, mayonnaise, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Shake well to make the dressing, then refrigerate until ready to use.
2. Step 2: Finely chop the fresh parsley, dice the red onion, and coarsely chop the sun-dried tomatoes. Measure each after chopping to get accurate amounts.
3. Step 3: Drain and rinse the cannellini beans thoroughly. In a large bowl, mix together the beans, drained tuna, chopped parsley, diced onion, and chopped sun-dried tomatoes.
4. Step 4: Pour the chilled dressing over the salad ingredients and gently toss to combine. Taste and adjust seasoning with more salt or pepper if needed.
5. Step 5: Serve immediately. This salad is delicious on its own, stuffed in lettuce wraps, or spooned onto toasted bread for a light meal.

Tips & Variations

• For extra crunch, add chopped celery or cucumber to the salad.
• Swap mayonnaise for Greek yogurt for a lighter dressing.
• Use fresh lemon juice only if lemon zest is unavailable; the zest adds essential brightness.
• Try adding capers or olives for a salty, savory kick.

Storage

This salad is best enjoyed fresh and does not store well due to the delicate ingredients and dressing. If you must store leftovers, keep them in an airtight container in the refrigerator and consume within 1 day. The texture and flavor may degrade, so avoid reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna in water instead of olive oil?

Yes, canned tuna in water can be used as a lighter alternative, but draining and adding a bit of olive oil yourself helps keep the salad flavorful and moist.

Can I prepare this salad in advance?

It’s best to prepare and serve this salad the same day to maintain freshness. The beans can be rinsed and chopped ingredients prepped ahead, but toss everything together just before serving.

Tuna and White Bean Salad with Lemon-Dijon Dressing Recipe

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★★★★★

4.5 from 106 reviews

This Tuna and White Bean Salad is a vibrant, protein-packed dish combining tender cannellini beans, flavorful tuna, and a zesty homemade lemon dressing. Enhanced with sun-dried tomatoes, fresh parsley, and a touch of honey and mustard, it makes a perfect light lunch or a refreshing side that’s quick to prepare and full of Mediterranean-inspired flavors.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

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Dressing

• 1 lemon (zested and juiced to yield 1/4 teaspoon zest and 1 tablespoon juice)
• 2 tablespoons olive oil
• 2 tablespoons mayonnaise (Hellman’s/Best Foods recommended)
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons Dijon-style mustard
• 1 1/2 teaspoons honey
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Salad

• 1 (15.5-ounce) can cannellini beans, drained and rinsed
• 2 (5-ounce) cans tuna in olive oil, drained
• 1/3 cup finely chopped fresh parsley
• 1/3 cup diced red onion
• 1/3 cup coarsely chopped sun-dried tomatoes packed in olive oil

Instructions

1. Make Dressing: Zest and juice the lemon to obtain 1/4 teaspoon zest and 1 tablespoon juice. Combine the lemon juice and zest with olive oil, mayonnaise, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper in a jar. Shake vigorously to emulsify and refrigerate until ready to use.
2. Prepare Veggies: Finely chop the fresh parsley, dice the red onion, and coarsely chop the sun-dried tomatoes. Measure these ingredients after chopping to ensure accurate quantities.
3. Make Salad: In a large mixing bowl, combine the drained and rinsed cannellini beans, drained tuna, chopped parsley, diced red onion, and chopped sun-dried tomatoes. Pour the prepared dressing over the salad ingredients. Gently mix everything together to combine flavors without breaking up the beans or tuna.
4. Serve: Serve the tuna and white bean salad immediately. It can be enjoyed on its own, wrapped in lettuce leaves, or spooned onto toasted bread. Note that this salad is best served fresh as it does not store well.

Notes

• This salad is best eaten fresh and does not store well because the beans and tuna can become mushy over time.
• For serving, try it in crisp lettuce wraps or spread over toasted bread for a satisfying meal.
• You can substitute sun-dried tomatoes packed in oil with those packed dry, but rehydrate them slightly for best texture.
• Adjust seasoning with extra salt, pepper, or lemon juice to taste just before serving.

Keywords: tuna salad, white bean salad, cannellini beans, lemon dressing, Mediterranean salad, easy no-cook recipe, healthy lunch, light meal