Recipe for White Bean and Tuna Salad | Almanac.com

White Bean and Tuna Salad

White Bean and Tuna Salad with red pepper and scallions on a bed of lettuce in a white bowl
Photo Credit
Becky Luigart-Stayner
6 servings
Preparation Method
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Serve this White Bean and Tuna Salad for lunch or as a soup-and-salad supper.  It’s a classic combination, healthy, and so easy to make. We love the fresh crunch that the scallions and peppers add!

We would recommend canned tuna packed in olive oil. Water-packed tuna still works, but you’ll need to add a bit more olive oil to help it come together.


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
  1. Flake the canned tuna into a large bowl.
  2.  Add the beans, scallions, red pepper, and basil. Stir to blend, then sprinkle with lemon zest.
  3. Optional: Soften red peppers by boiling in a saucepan of water (uncovered) for 1 minute. Drain and set aside.)


1/2 teaspoon salt
1 clove garlic
2 tablespoons fresh lemon juice
6 tablespoons olive oil
freshly ground black pepper, to taste
  1. work the salt and garlic into a paste using a pestle and small mortar. 
  2. Add the lemon juice and stir with the pestle until the salt is dissolved. 
  3. Transfer the paste to a small bowl. Gradually add the oil, whisking constantly. 
  4. Season with black pepper and whisk to blend.
  5. Pour the dressing over the bean mixture and toss to coat.
  6.  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
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The Almanac Chefs

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