White Bean and Tuna Salad

Serve this White Bean and Tuna Salad for lunch or as part of a soup-and-salad supper.  Recipe is courtesy of Cooking Fresh With The Old Farmer’s Almanac.

Photo Credit: 

Becky Luigart-Stayner



1 red bell pepper, cut into thin strips
2 cans (6-1/2 ounces each) solid white tuna, drained
4 cups cooked cannellini beans
5 scallions, thinly sliced
2 tablespoons chopped fresh basil or parsley
1 teaspoon grated lemon zest


Put the red pepper into a saucepan, add water to cover, and place over high heat. Bring to a boil and cook uncovered for 1 minute. Drain and set aside. Flake the tuna into a large bowl. Add the beans, scallions, red pepper, and basil. Stir to blend, then sprinkle with lemon zest.



1/2 teaspoon salt
1 clove garlic
2 tablespoons fresh lemon juice
6 tablespoons olive oil
freshly ground black pepper, to taste


Using a pestle and small mortar, work the salt and garlic into a paste. Add the lemon juice and stir with the pestle until the salt is dissolved. Transfer the paste to a small bowl. Gradually add the oil, whisking constantly. Season with black pepper and whisk to blend.
Pour the dressing over the bean mixture and toss to coat. Serve on a bed of lettuce and top with black olives.


Boston or romaine lettuce
1-1/2 cups pitted black Greek or Italian olives, cut into quarters


6 servings

Preparation Method

Leave a Comment