One bowl of White Bean and Tuna Salad served with a lemon and olive oil dressing on the side.
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5 from 3 votes

White Bean and Tuna Salad

An easy and healthy recipe for a White Bean and Tuna
Salad that's loaded with good for you ingredients that will help fill
you up and keep you satisfied until your next meal.
Course Main, Main Course, Salad, Side Dish
Cuisine Mediterranean
Keyword Tuna and White Bean Salad, White Bean and Tuna Salad, White Bean Tuna Salad
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 2
Calories 565kcal


White Bean and Tuna Salad

  • 4 cups mixed spring greens or salad greens of your choice.
  • 1 15 ounce cannellini beans or white kidney beans, rinsed and drained.
  • 1 6 ounce tuna packed in olive oil drain the oil and reserve it for the salad dressing.
  • 1/4 cup chopped red onion
  • 3 tablespoons Parmesan cheese shavings use a peeler to make thin Parmesan strips
  • chopped fresh parsley (optional)


  • 3 tablespoons extra-virgin olive oil plus the reserved oil from the canned tuna (should have 4 tablespoons of oil in total)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 small garlic clove crushed
  • salt and pepper to taste


Lemon and Olive Oil Dressing

  • Combine the oil, lemon juice, crushed garlic, salt and pepper in a small bowl and whisk together. Reserve or refrigerate if not using right away.

White Bean and Tuna Salad

  • Divide the salad greens between the number of serving.
  • Top the salad greens with the white beans, tuna, tomatoes and red onion.
  • Sprinkle freshly chopped parsley and top with Parmesan shavings
  • Drizzle dressing over salad.
  • Serve immediately.


Serving: 1g | Calories: 565kcal | Carbohydrates: 39g | Protein: 41g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 887mg | Potassium: 437mg | Fiber: 13g | Sugar: 2g | Vitamin A: 8310IU | Vitamin C: 11.1mg | Calcium: 258mg | Iron: 6.8mg