Tuna White Bean Salad (Easy, No-Mayo Mediterranean Recipe)

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. 

A One-Bowl, No-Cook Easy Mediterranean Meal

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 amps up the freshness factor. And unlike the familiar mayo-heavy tuna salads, my recipe is Mediterranean Diet-friendly and 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 white bean and tuna 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! 

Tuna and White Bean Salad Ingredients

• 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 its fruity flavor that pairs well with the cherry tomatoes. To learn more, read: What Is Aleppo Pepper and How to Use It.
• 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. If you have a favorite oil-packed tuna go ahead and use it.
• 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. 

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, navy beans, 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.

Tips for The Best Tuna White Bean Salad

To take this quick and easy recipe from good to restaurant-worthy, keep these expert tips in mind.

• Choose High-Quality Tuna: 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).
• Meal Prep Like a Pro: If you’re making this for work lunches, store the tuna and bean mixture in one container and add the basil and tomatoes when you’re ready to enjoy it. This prevents the tomatoes from getting mealy and the basil from turning brown.
• Rinse Your Beans Well: Be sure to rinse the canned beans until the water runs clear. This removes the “canned” metallic taste and excess sodium, leaving you with a clean, creamy canvas for your herbs and olives.

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.