Go Back
Overhead view of tuna and white bean salad in a wide bowl with cherry tomatoes, olives, and parsley on a linen napkin

Easy No-Cook Mediterranean Tuna and White Bean Salad

A cold, no-cook salad of canned tuna, white beans, and fresh vegetables in a lemon and olive oil dressing, ready in about 15 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 157
Ingredients Method Notes

Ingredients
  

Salad
  • 2 cans canned tuna in olive oil, drained (160 g each); or water-packed, drained well
  • 1 can cannellini beans (400 g); drained and rinsed
  • 200 g cherry tomatoes halved
  • 1 cucumber medium (about 200 g); diced
  • 1 red onion small (about 60 g); thinly sliced
  • 60 g kalamata olives pitted and halved
  • 2 tbsp capers drained
  • 15 g fresh parsley chopped
Dressing
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice divided
  • 1 tbsp red wine vinegar
  • 1 garlic clove small; grated
  • 1/4 tsp salt plus more to taste
  • 1/4 tsp black pepper

Method
 

  1. Drain the tuna and set it aside. Drain and rinse the cannellini beans under cold water until the liquid runs clear.
  2. Slice the red onion thin and put it in a large mixing bowl (4-quart / 3.8 L) with 1 tbsp of the lemon juice. Let it sit for 5 minutes, this softens the sharp bite.
  3. Halve the cherry tomatoes, dice the cucumber, and add both to the bowl with the onion.
  4. Add the drained beans, olives, capers, and parsley to the bowl.
  5. Break the tuna into large chunks with a fork and add it on top.
  6. In a small bowl, whisk together the olive oil, remaining 1 tbsp lemon juice, red wine vinegar, grated garlic, salt, and pepper.
  7. Pour the dressing over the salad and toss gently so the tuna stays in chunks instead of breaking apart.
  8. Taste and adjust the salt, remembering the olives and capers are already salty.
  9. Serve right away, or chill for 20 minutes so the flavors have time to blend.

Notes

  • Rinse the beans well before adding, or the dressing turns cloudy.
  • Drain the tuna fully, extra oil makes the salad greasy.
  • Salt lightly at first, olives and capers add plenty on their own.
  • Best eaten within 2 to 3 days for the freshest crunch.