This Cannellini white bean salad with tuna, fresh basil and bright lemon is light, fresh and ready in under 10 minutes. It’s perfect for a quick lunch or a healthy side dish.
Simple ingredients combine to make a flavourful, satisfying salad. I love this recipe for three reasons:
- It’s fast – aside from finely chopping an onion, this comes together in under 10 minutes.
- It’s fresh and healthy – lemon juice and zest, fresh basil and red onion brighten the creamy cannellini beans, while tuna adds protein.
- It keeps well – you can prepare it ahead of time for lunches, picnics or barbecues; the flavours continue to meld in the fridge.
The Best Beans To Use
Cannellini beans are my preferred choice for their creamy texture and mild flavour. If you can find jarred white beans, they often taste better than the cheapest canned versions. If jarred aren’t available, choose higher-quality canned cannellini beans rather than the lowest-cost option.
Tip: You can substitute butter beans if you like; the texture will be slightly different but still delicious.
How to Make White Bean Salad – Step by Step
Drain and rinse the cannellini beans and place them in a large mixing bowl.
Drain the tuna and add it to the bowl. Finely chop a red onion and add it with lemon zest and the juice of half a lemon.
Drizzle with good olive oil, season with salt and pepper, add chopped basil and toss gently to combine. No separate dressing needed—everything mixes together for a bright, simple salad. It can be stored in the fridge until ready to serve.
Top Tips for Making White Bean Salad
- Use good-quality, sustainably sourced tuna.
- Choose higher-quality cannellini beans for creamier texture and better flavour.
- Rinse the beans thoroughly before adding to the salad.
- You can use tuna packed in water or oil depending on preference.
Ingredients
- 160 g (5.6 oz) tuna, drained (in oil or water)
- 720 g (1.5 lbs) cannellini beans (about 2 cans), drained and rinsed
- 1 red onion, finely chopped
- A large handful of fresh basil, chopped
- Zest of 1 lemon
- Juice of 1/2 lemon, freshly squeezed
- 2–3 tbsp extra virgin olive oil (add more if desired)
- Salt and freshly ground black pepper, to taste
Instructions
- Drain and rinse the cannellini beans and place them in a large bowl. Drain the tuna and add it to the bowl.
- Add the finely chopped red onion. Grate the lemon zest over the beans and tuna, then squeeze in the juice of half a lemon. Season with salt and pepper.
- Chop the basil finely and add it to the bowl along with 2–3 tablespoons of olive oil. Stir gently to combine and adjust seasoning. Serve immediately or chill for later.
Notes
- Serves 4 as a main course or 6 as a side.
- If using tuna in oil, you can reserve a little of the oil for extra flavour or drain it completely for a lighter salad.
- Flavours improve if the salad rests for a short time in the fridge, making it a great make-ahead option.
Nutrition
Approximate per serving: Calories 260 kcal | Carbohydrates 28 g | Protein 17 g | Fat 10 g | Fiber 8 g
Nutrition information is an estimate and should be used as a guide only.
More Healthy and Fresh Salads You Might Like
- Classic Caprese Salad
- Warm White Bean Salad – Tomato, Prosciutto & Baby Mozzarella
- Green Bean Salad with Mustard and Garlic Dressing
- Fennel Courgette Salad with Smoked Scamorza & Chilli
- Summer Easy Bean Salad
If you try this Tuna White Bean Salad, please rate the recipe and share your experience in the comments. I love hearing how your version turned out.
Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to ensure great results.
Tuna White Bean Salad
By Emily
Ingredients
- 160 g (5.6 oz) tuna, drained
- 720 g (1.5 lbs) cannellini beans, drained and rinsed (about 2 cans)
- 1 red onion, finely chopped
- A large handful of basil, chopped
- Zest of 1 lemon
- Juice of 1/2 lemon, freshly squeezed
- 2–3 tbsp olive oil
- Salt and pepper, to season
Instructions
- Drain and rinse the cannellini beans and place them in a large bowl. Drain the tuna and add to the bowl.
- Finely chop the red onion and add it to the bowl. Grate the zest of 1 lemon over the ingredients and squeeze in the juice of half a lemon. Season with salt and pepper.
- Add chopped basil and 2–3 tbsp olive oil (more if desired). Stir gently until everything is combined. Enjoy.
Video
Notes
Top Tips for Making White Bean Salad
- Use good-quality, sustainably sourced tuna.
- Choose quality cannellini beans for better texture and flavour.
- Rinse the beans before adding to the salad.
- You can use tuna canned in water or oil.
- Serves 4 as a main or 6 as a side.
Helpful Info for All Recipes
- I use extra virgin olive oil unless noted otherwise.
- All vegetables are medium-sized unless stated otherwise.
- All recipes are tested using a fan (convection) oven when applicable.
Nutrition
Carbohydrates: 28 g |
Protein: 17 g |
Fat: 10 g |
Fiber: 8 g
Nutrition information is automatically calculated and should be used as an approximation.
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