Tuna White Bean Salad (Lemon-Dressed Tuna and White Beans)
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
With olive oil and lemon doing the binding instead of mayonnaise, the canned tuna and white beans stay bright and sharp rather than heavy.
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Both sit in a sieve for at least 5 minutes first, since leftover liquid would thin the measured dressing. Celery and red onion bring crunch and bite against the soft beans, and parsley leaves finish it with a grassy note. The beans meet the dressing first, and the tuna, added afterward, stays in large flakes instead of turning into paste. Folding rather than stirring keeps the beans whole as well, and if dressing pools at the bottom after chilling, one gentle turn brings it back up.
Ingredients
Instructions
- 1
Place 160 g canned tuna and 220 g cooked white beans in a sieve for at least 5 minutes.
Press gently to remove extra liquid so the finished salad stays clean, not watery.
- 2
Finely chop 60 g celery and thinly slice or mince 30 g red onion.
Chop 15 g parsley, using mostly the leaves, so its fresh herbal aroma spreads evenly without tough stems.
- 3
In a large bowl, whisk 1.5 tbsp olive oil with 1 tbsp lemon juice for about 20 seconds to combine the dressing.
- 4
Add the white beans to the dressing first and fold from the bottom with a spoon or spatula.
Coat them within about 1 minute, handling gently so the beans stay whole and creamy rather than mashed.
- 5
Add the tuna, keeping some larger flakes, then add the celery, red onion, and parsley.
Fold instead of rubbing or stirring hard, so the tuna keeps texture and the vegetables stay crisp.
- 6
Chill the salad for about 10 minutes to let the flavors settle, then check the bottom of the bowl.
If dressing has pooled, fold once more lightly and serve cold.
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Turn these ingredients into two more meals
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