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White Bean Tuna Salad

This white bean tuna salad is loaded with fresh herbs, roasted red peppers and pickled onions. Dressed in a tangy olive oil dressing and served on sourdough toast, it's the perfect make-ahead lunch!

Prep Time
30 mins
Total Time
30 mins
Servings: 4 servings
Course: Salad , Lunch
Cuisine: American

Ingredients

  • 1 (14 ounce) can cannellini beans, drained and rinsed
  • 5 ounces tuna packed in water, drained
  • ⅓ cup chopped roasted red peppers
  • ⅓ cup chopped fresh herbs, like dill, parsley and chives
  • ¼ cup thinly sliced red onion or pickled onions
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, minced or grated
  • 1 tablespoon oil from the jar of roasted red peppers
  • 3 tablespoons olive oil
  • kosher salt and pepper

Instructions

    Cup of Yum
  1. Combine the beans, tuna, roasted red peppers, herbs and onions in a bowl.
  2. In a smaller bowl, whisk together the vinegar, mustard, garlic, oils and a big pinch of salt and pepper. Pour the dressing over the tuna and white bean salad.
  3. Toss everything together and taste. Season with more salt and pepper if needed.
  4. Serve on toast, in a sandwich, on salad, in lettuce cups or with crackers. This stays great in the fridge for 3 to 4 days!