Tuna and Bean Salad with a simple dijon mustard dressing, a fantastic lunch or light dinner that is delicious and nutritious, and full of Mediterranean flavours. Budget-friendly, packed with protein and incredibly easy to make, this salad is the perfect side for any roast or BBQ, great for picnics, backyard gatherings or any celebrations.
If you are looking for a salad that is actually filling and can keep you going strong for longer, this easy tuna and bean salad is the answer. It's packed with all the goodness you need, and it's wonderfully delicious too.
Canned tuna is incredibly versatile, and it can be put to so many good uses. From a simple tuna melt sandwich, to an easy tuna spaghetti that will make the whole family happy, or a filling tuna pasta salad, canned tuna is not only budget-friendly, but also delicious.
Salads are incredible all year round, but more so in the hot season. They are brilliant on their own, if there are filling enough or as a side dish that bursts with flavour and textures.
Beans and tuna are such a great match, they are loaded with protein and other goodness. Plus, the salad keeps really well in the fridge, so it can be enjoyed on the day or even the next day.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
The salad
- canned tuna - anything works here, tuna in oil or in brine, any brand. You can also add more or less, depending on how much tuna you want in the salad
- lettuce - I used some fresh lettuce that we are growning in the garden (so satisfying!), but you can use any other green salad you like
- cucumber - I had half an English cucumber, which worked really well with the tuna
- tomatoes - you can use any tomatoes you have, I added cherry tomatoes
- olives - Kalamata olives might be the favourite, but honestly, you can add any olives you have around, I used green olives
- beans - I had cannellini beans, but any white beans would do
- onion - red onion pairs really well with the rest of the ingredients, but you can also use regular onion, or spring onions
- parsley - adds freshness and extra goodness
The dressing
- olive oil - it's the star ingredient in this dressing. The better the quality, the tastier
- mustard - I used dijon mustard, but any other mustard would do
- vinegar - can be swapped for lemon juice if you wish
- honey - balances out the acidity of the vinegar
- garlic - use raw garlic for a nice pungent touch
- dried herbs - I used dried Italian herbs, you anything you like goes
- salt - add a pinch to begin with, and add more if needed
Step-by-step photos and instructions
- to make the dressing, add all the ingredients to a jar, place the lid on and shake it well
- to make the salad, peel and cut the cucumber into cubes
- halve the cherry tomatoes and add them to a large bowl together with the cucumber, drained and rinsed beans, flakes tuna, lettuce, red onion cut julienne and olives
- add the dressing and mix well
Expert tips
The flavours improve as the beans absorbs the dressing, so you can safely make this salad ahead of time, and serve it cold from the fridge. Make sure to store it in an air tight container to keep it fresh.
Other great additions would be: crumbled feta or farmer's cheese, avocado, toasted pine nuts or chilli flakes for a good heat.
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Tuna and Bean Salad
Ingredients
- 1 tin white cannellini beans (400 g, 13 oz)
- 1 tin canned tuna in oil (160 g, 5 oz)
- Ā½ English cucumber
- 200 g cherry tomatoes (1 Ā½ cups)
- 75 g pitted green olives (Ā½ cup)
- 30 g lettuce (1 cup)
- Ā¼ red onion, cut julienne
- 1 tablespoon chopped parsley
For the dressing
- 4 tablespoon extra virgin olive oil
- 1 tablespoon vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- Ā½ teaspoon dried Italian herbs
- Ā½ teaspoon salt
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Instructions
- To make the dressing, add all the ingredients to a jar or small container, and shake well.
- Peel and cut the cucumber into cubes, and halve the tomatoes.
- Add them to a large bowl together with the drained and rinsed beans, onion, tuna flakes, chopped lettuce, olives and chopped parsley.
- Drizzled the dressing over and mix well.
- Serve immediately or refrigerate until ready to use.
Notes
- The flavours improve as the beans absorbs the dressing, so you can safely make this salad ahead of time, and serve it cold from the fridge.
- Make sure to store it in an air tight container to keep it fresh.
Nutrition
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