Lemony White Bean and Tuna Salad

March 20, 2012


The unseasonably warm (yet glorious!) weather has caused me to lose my taste for heavy winter foods. I’ve been cracking into lighter fare, so it has been all salads, yogurt and cold noodles for me. And this amazing tuna salad. Simple, lemony and super filling. It’s prefect for lunch/dinner and home/office, it travels well and yum, yum, yum.

1  15 oz can cannellini beans (drained and rinsed)
2 8 oz cans tuna packed in water (drained)
2 Tablespoons chopped chives
juice of 1 lemon
3 Tablespoons extra virgin olive oil
salt and pepper

Directions: Place the drained tuna in a mixing bowl and break it up with a fork until flakey.


Add the beans, olive oil, lemon juice and chives. Add salt and pepper to taste and mix well.


You can serve this dish a number of ways: chilled or at room temperature; piled onto a bed of lettuce; stuff into a pita wedge; or plain right out of the mixing bowl.


For a pop of color, garnish with chopped chives and a thin slice of lemon.

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Other posts you may enjoy:

  1. The Best Tuna Salad EVER!
  2. Black and Pinto Bean Salad with Lime and Cilantro Dressing
  3. Orange Israeli Couscous with Mache and White Beans
  4. Lemony Chickpea Pasta
  5. White Bean Hummus Soup

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