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Tuna and white bean salad with lemon vinaigrette served in a large bowl with fresh parsley and red onion

Tuna and White Bean Salad with Lemon Vinaigrette

A healthy, protein-packed, and mayo-free salad combining pantry staples with a bright lemon vinaigrette. Ready in 10 minutes and perfect for quick lunches or meal prep.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 2 portions
Course: Lunch, Salad
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 10 oz canned tuna in olive oil 2 cans, well drained
  • 15 oz canned cannellini beans rinsed and drained
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh lemon juice freshly squeezed
  • 3 tbsp extra virgin olive oil good quality recommended
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • salt and black pepper to taste

Equipment

  • Large mixing bowl
  • Small bowl
  • Whisk
  • Fork
  • Measuring cups and spoons

Method
 

  1. Drain both cans of tuna and add to a large mixing bowl. Use a fork to flake into chunky pieces without over-mixing.
  2. Add the rinsed cannellini beans, chopped red onion, and fresh parsley. Stir gently to distribute without breaking the beans.
  3. In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, and dried oregano for about 30 seconds until smooth and slightly emulsified.
  4. Pour the vinaigrette over the salad and toss gently. Season with salt and black pepper to taste.
  5. Serve immediately or refrigerate for up to 30 minutes. The flavors come together even more after a short rest.

Notes

Store in an airtight container in the fridge for up to 2 to 3 days. Add a drizzle of olive oil and a squeeze of fresh lemon before serving leftovers. Great served over mixed greens, with crusty bread, or stuffed into a pita. For extra crunch, add finely diced celery or bell peppers.