Tuna white bean salad
Canned tuna and white beans with cucumber, tomatoes and a lemon-olive oil dressing.
Serving illustration.
Canned tuna and white beans with cucumber, tomatoes and a lemon-olive oil dressing. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
Canned tuna is the specified ingredient: this is not a method for preparing raw tuna. Draining the beans and tuna thoroughly keeps the salad from becoming diluted.
Finely diced onion spreads through the salad without overwhelming each bite. Use a little at first if you prefer a milder result.
Before you start
This no-stove salad can be served with bread or greens. Optional sides are not included. Choose a canned tuna suitable for your dietary needs.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
Check the thickest part of the fish for 145°F (63°C) with a food thermometer. Cooking time varies with fillet thickness.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Tuna white bean salad
Prep and cooking times are estimates.
Ingredients
How to make it
- Prepare produceWash cucumber and tomatoes, then dice the cucumber and halve the tomatoes. Finely dice the red onion.
- Drain wellDrain the canned tuna. Rinse and drain white beans thoroughly so the dressing does not become watery.
- Mix dressingWhisk olive oil, lemon juice and black pepper in a small bowl. Taste before adding salt; canned tuna and beans can already be seasoned.
- Combine gentlyAdd beans, cucumber, tomato and onion to a bowl. Fold in tuna with a fork, keeping some larger flakes. Pour over dressing and toss gently.
- ServeDivide between two bowls and serve promptly. If preparing components ahead, keep them chilled and follow the food-safety guidance linked below.
Make it work for you
Canned tuna is the specified ingredient: this is not a method for preparing raw tuna. Draining the beans and tuna thoroughly keeps the salad from becoming diluted. Finely diced onion spreads through the salad without overwhelming each bite. Use a little at first if you prefer a milder result.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
Read our editorial policy
