The simplest Cannellini Bean Salad with tuna and sweet Tropea onions. This fresh, flavorful salad is dressed with red wine vinegar and olive oil and comes together in under 10 minutes—perfect for a light lunch or antipasto.
I enjoyed this salad all summer in Italy: creamy cannellini beans paired with tuna and thinly sliced onions, simply tossed with red wine vinegar and good olive oil. It’s incredibly easy and ideal when you want something satisfying without fuss.
This is a classic Tuscan dish traditionally served as an antipasto or a light lunch. Tropea onions are wonderfully sweet and add a beautiful flavor, but a sweet white or red onion also works well. Depending on size, use 1–1.5 onions; I usually start with one and add more if needed.
I typically use jarred cannellini beans for speed—this is usually a last-minute lunch—though you can cook dried beans if you prefer. The quality of the ingredients makes a big difference: creamy, well-preserved beans and tuna in olive oil give the best texture and flavor. If local jarred beans are bland, look for a trusted brand or an Italian store for better options.
On hot days when you need something quick, easy and delicious, this bean salad is ideal. It’s lovely alongside a Caprese salad or with crusty chargrilled ciabatta drizzled with olive oil.
See the recipe below for ingredient notes, step-by-step photos, tips, and variations. For the printable recipe, scroll to the recipe card at the bottom.
Ingredients
Ingredient notes and substitutions
- Cannellini beans – use jarred beans for convenience or cook dried beans if you prefer. Choose a high-quality brand for creaminess.
- Tuna – tuna packed in olive oil is recommended for the best flavor and texture.
- Onions – Tropea onions are naturally sweet and ideal here. If unavailable, a sweet white or red onion works fine. Start with one onion and add more to taste.
Step by step photos and instructions
Cut the onion in half and slice it thinly. Place the sliced onion in a large bowl with the drained beans and drained tuna (photos 1 and 2).
Add the red wine vinegar and olive oil, season with salt and pepper, and toss gently to combine. Taste and adjust seasoning or vinegar, then serve (photos 3 and 4).
Recipe tips and FAQs
- High-quality ingredients – choose good beans and tuna; they define the dish.
- Season it well – use sea salt flakes and freshly ground black pepper. Taste and add more salt or vinegar if needed.
- Adjust to taste – quantities are flexible. Follow the recipe, then tweak to your preference.
- Serving suggestions – serve as an antipasto or light lunch, with other antipasti, or alongside chargrilled bread sprinkled with sea salt and olive oil.
Store in the fridge for 1–2 days, though it’s best eaten within a few hours for the freshest texture and flavor.
More delicious and easy salads to try
Salads
Chickpea Tuna Salad
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Authentic Tuscan Panzanella Salad
Salads
Italian Tuna Potato Salad
Salads
Grilled Zucchini Salad with Melon and Prosciutto
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Step By Step Photos Above
Most of our recipes include step-by-step photos, tips to help you succeed first time, and sometimes video.
Cannellini Bean Salad with Tuna and Tropea Onions
By Emily
Ingredients
- 1.5 lbs (700g) jarred cannellini beans, drained and rinsed
- 1 – 1.5 Tropea onions, or 1 large white or red onion
- 6 oz (160g) tuna in olive oil, drained
- 2 tablespoons red wine vinegar
- 2.5 tablespoons olive oil
- sea salt flakes and black pepper, to taste
Instructions
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Drain and rinse the beans and set aside.
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Peel the onion, cut in half, and slice finely. Add the onion to a large bowl with the beans and drained tuna.
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Add the red wine vinegar, olive oil, and a good pinch of salt and pepper. Toss gently to combine, taste, adjust seasoning if needed, and serve.
Notes
- Tropea onions – naturally sweet Calabrian onions that are ideal for salads; substitute a sweet white or red onion if needed. Start with one and add more to taste.
- Adjusting quantities – the recipe is flexible—scale ingredients to suit your taste or the number of servings.
- High-quality ingredients – choose good jarred beans when possible and tuna packed in olive oil for the best result.
- Storage – best eaten the same day, but keep refrigerated for up to 1–2 days.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- Vegetables listed are medium unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is an approximation.