White Bean and Tuna Salad

Whip up my White Bean & Tuna Salad in a jiffy! 🥗 Bursting with flavor and loaded with goodness, it's the ultimate quick-fix meal for busy days. Let's dive into a bowlful of yum! 😋
White Bean and Tuna Salad pinit

ey there, foodie friends! Ready to embark on a culinary adventure with me? Today, I’m super excited to share my White Bean and Tuna Salad recipe. This isn’t just any old salad, folks. It’s a flavor-packed, protein-rich powerhouse that’s perfect for those busy days when you need a quick, nutritious meal without skimping on taste. And guess what? It’s gluten-free, dairy-free, and totally customizable to suit your cravings. So, grab your apron and let’s dive into this deliciousness together!

Try my other salad recipes.

What you’ll need to make White Bean and Tuna Salad

Serves: 2

  • 7 oz. (200g) can white navy beans, drained
  • 2x 5 oz. (145g) cans tuna in water, drained
  • 1 medium tomato, diced
  • 2 green onions, chopped
  • 2 tbsp. mayonnaise
  • 1 tbsp. red wine vinegar

Now, let’s talk about the stars of the show: white navy beans and tuna. These two powerhouses team up to bring a hearty dose of protein and fiber to our salad party. The creamy texture of the white beans pairs perfectly with the flakiness of the tuna, creating a mouthwatering combination that’s both satisfying and nutritious. But wait, there’s more! We’re also tossing in some diced tomatoes for a burst of freshness and color, along with chopped green onions for a subtle kick of flavor. And to tie it all together, a dollop of mayo and a splash of red wine vinegar add just the right amount of creaminess and tanginess to elevate every bite. Trust me, folks, this salad is a flavor explosion waiting to happen!

Try my Creamy Kale and Sweet Potato Salad recipe.

What you’ll need to do

Prep time: 10 min

Alright, let’s get this party started! Grab a big ol’ bowl and toss in all your goodies – beans, tuna, tomato, those snazzy green onions, mayo, and a splash of red wine vinegar. Give it a good mix, like you’re stirring up a storm in there until everything’s cozy and snug together.

Now, here’s the fun part: scoop that deliciousness into two bowls, making sure everyone gets their fair share of the goodness. And voila! You’re ready to dig in and enjoy! Bon appétit, my friend!

White Bean and Tuna Salad

Some possible substitution and improvisation ideas for the recipe

Here are some substitution and improvisation ideas for the White Bean and Tuna Salad recipe:

Try my Vegan Herby Lemon Tofu Salad Bowl recipe.

Beans: If you don’t have white navy beans on hand, you can substitute with other types of beans like chickpeas, cannellini beans, or even black beans for a different flavor profile.

Tuna: Not a fan of tuna? No problem! You can swap it out with canned salmon, cooked shredded chicken, or even tofu for a vegetarian option.

Tomato: Feel free to get creative with your veggie choices! Instead of tomatoes, you can use diced cucumbers, bell peppers, or roasted red peppers for added crunch and sweetness.

Green Onions: If you’re out of green onions, you can use finely chopped red onions, chives, or even fresh parsley for a burst of herbaceous flavor.

Mayonnaise: Don’t have mayo on hand or looking for a healthier alternative? You can use Greek yogurt or mashed avocado for a creamy texture with a boost of protein and healthy fats.

Red Wine Vinegar: No red wine vinegar? No problem! You can substitute with other types of vinegar like white wine vinegar, apple cider vinegar, or even lemon juice for a tangy twist.

Additional Ingredients: Get creative and add your favorite ingredients to customize the salad to your liking! Try adding diced avocado, olives, feta cheese, or roasted garlic for extra flavor and texture.

Remember, cooking is all about experimentation and making it your own, so don’t be afraid to play around with different ingredients and flavors until you find the perfect combination that suits your taste buds!

Some useful tips for the recipe

Here are some useful tips to make your White Bean and Tuna Salad recipe a smashing success:

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Rinse and Drain: Be sure to thoroughly rinse and drain the canned beans and tuna to remove any excess salt or brine, which can overpower the flavors of the salad.

Customize Texture: Adjust the texture of the salad to your liking by mashing some of the beans with a fork or potato masher for a creamier consistency, or leaving them whole for added texture.

Enhance Flavor: Amp up the flavor of the salad by marinating the tuna in a mixture of olive oil, lemon juice, and herbs for a few minutes before adding it to the salad.

Chill Before Serving: For the best flavor and texture, chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Meal Prep Friendly: This salad is perfect for meal prep! Make a big batch at the beginning of the week and portion it out into individual containers for easy grab-and-go lunches or dinners throughout the week.

Serve with Greens: Serve the White Bean and Tuna Salad over a bed of mixed greens or spinach for an extra boost of nutrients and a pop of color.

Garnish with Fresh Herbs: Sprinkle the salad with freshly chopped parsley, cilantro, or basil right before serving for a burst of freshness and flavor.

Adjust Seasonings: Taste the salad before serving and adjust the seasonings to your liking, adding more salt, pepper, or vinegar as needed to balance the flavors.

With these tips in mind, you’ll be well on your way to creating a delicious and satisfying White Bean and Tuna Salad that’s sure to impress!

Try my Tuna and Broccoli Salad with Honey Vinaigrette recipe.

Some serving suggestions

Here are some serving suggestions to complement your White Bean and Tuna Salad:

Try my Detox Salad recipe.

On Toast: Spread the salad onto toasted whole grain bread or baguette slices for a satisfying open-faced sandwich.

In Lettuce Cups: Serve the salad scooped into crisp lettuce cups for a light and refreshing appetizer or snack.

With Crackers: Pair the salad with whole grain crackers or crispy pita chips for a crunchy and satisfying snack.

As a Wrap: Roll the salad up in a whole wheat tortilla or wrap with some fresh greens for a portable and nutritious lunch on the go.

Over Quinoa or Brown Rice: Serve the salad over cooked quinoa or brown rice for a hearty and filling meal.

Stuffed in Bell Peppers: Spoon the salad into halved bell peppers and bake until tender for a delicious and colorful stuffed pepper dish.

As a Side Dish: Serve the salad alongside grilled chicken, fish, or tofu for a complete and balanced meal.

On a Salad Platter: Arrange the salad on a platter with an assortment of fresh veggies, olives, and cheese for a vibrant and colorful salad spread.

Feel free to get creative and experiment with different serving ideas to find your favorite way to enjoy this delicious White Bean and Tuna Salad!

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White Bean and Tuna Salad

Some storage suggestions

Here are some storage suggestions to keep your White Bean and Tuna Salad fresh and delicious:

Refrigerator Storage: Store any leftover salad in an airtight container in the refrigerator for up to 3-4 days. Be sure to give it a good stir before serving to redistribute the flavors.

Meal Prep Containers: Portion out the salad into individual meal prep containers for easy grab-and-go lunches or dinners throughout the week. Make sure the containers have tight-fitting lids to keep the salad fresh.

Freezer Storage: While this salad is best enjoyed fresh, you can freeze any leftover portions in freezer-safe containers for up to 1-2 months. Keep in mind that the texture of the salad may change slightly upon thawing.

Thawing: If you’ve frozen the salad, transfer it to the refrigerator to thaw overnight before serving. Avoid thawing it at room temperature to prevent the growth of harmful bacteria.

Mix Before Serving: Give the salad a good mix before serving to ensure that all the ingredients are evenly distributed and the flavors are well combined.

Add Fresh Ingredients: If the salad seems a bit dry after storage, you can revive it by adding a splash of lemon juice, olive oil, or a dollop of mayo before serving.

Avoid Overmixing: Try to avoid overmixing the salad when storing or reheating, as this can cause the beans to become mushy and the tuna to break apart.

By following these storage suggestions, you can enjoy your White Bean and Tuna Salad for days to come, whether you’re meal prepping for the week ahead or simply saving leftovers for later!

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And there you have it, my friends! A scrumptious White Bean and Tuna Salad that’s as easy to make as it is delicious to eat. Whether you’re meal prepping for the week ahead or whipping up a quick lunch on the go, this salad has got you covered. So, next time you’re in need of a tasty pick-me-up, remember this recipe and give it a whirl. Trust me, your taste buds will thank you! Until next time, happy cooking and bon appétit! 🥗✨

Glycemic Index: 17 (low) Glycemic Load: 3 (low)

White Bean and Tuna Salad

Craving something tasty and hassle-free? Look no further than my White Bean & Tuna Salad! 🥣 Packed with protein and zesty goodness, it's a total game-changer for your lunch routine. Let's make eating healthy a breeze!

Prep Time 10 mins Total Time 10 mins Difficulty: Beginner Servings: 2 Estimated Cost: 6 Calories: 380

Ingredients

Instructions

  1. Step 1:

    Place all the ingredients into a large bowl and mix well until evenly combined.

  2. Divide the mixture evenly between 2 bowls and serve.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 330kcal
% Daily Value *
Total Fat 14g22%
Sodium 647mg27%
Total Carbohydrate 20g7%
Dietary Fiber 5g20%
Sugars 2g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Frequently Asked Questions

Expand All:
Can I use dried beans instead of canned?

Yes, you can use dried beans, but they will need to be soaked and cooked according to package instructions before adding them to the salad. Keep in mind that this will extend the prep time.

Can I use tuna packed in oil instead of water?

Absolutely! Tuna packed in oil will add extra richness to the salad. Just be sure to drain the oil before adding it to the salad.

I'm allergic to mayonnaise. What can I use as a substitute?

Greek yogurt or mashed avocado are great substitutes for mayonnaise in this recipe. They will add creaminess without the need for mayo.

Can I make this salad ahead of time?

Yes, this salad is perfect for making ahead of time. Simply store it in the refrigerator in an airtight container until ready to serve.

Can I add additional vegetables to the salad?

Absolutely! Feel free to get creative and add your favorite vegetables to the salad. Bell peppers, cucumbers, and celery are all great options.

Is this salad gluten-free?

Yes, this White Bean and Tuna Salad is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.

How can I make this salad more filling?

You can make the salad more filling by serving it over a bed of mixed greens or adding cooked quinoa or brown rice to the mix.

Can I freeze leftovers of this salad?

While this salad is best enjoyed fresh, you can freeze leftovers in freezer-safe containers for up to 1-2 months. Just keep in mind that the texture may change slightly upon thawing.

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