Packed with flavor and perfect for summer, my Italian Tuna and White Bean Salad recipe is one you’ll reach for whenever you’re craving something easy, healthy, and budget-friendly.
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My grandma’s tuna salad
As a teenager, I worked in delis and learned all the secrets to making amazing New York deli tuna salad, which I’ve shared with you in my recipe and YouTube video.
But the first tuna salad I ever ate, was Italian tuna and white bean salad. This is really the only way my grandma would ever make it, and since it’s made with olive oil and lemon juice, it’s a great healthier alternative to the heavier deli-style tuna salad made with mayo.
My recipe includes red onion and fresh parsley and since my family loves it with arugula, I’ve included that in the recipe as well.
This is a great one for evenings when you’re not sure what to eat and don’t really feel like using the stove or oven (especially in summer)!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Tuna. Unlike my deli-style healthy tuna salad which uses albacore packed in water, this Italian tuna salad relies on canned yellowfin tuna packed in olive oil. This is the tuna I use for dishes like pasta al tonno. Costco will often have great prices on this type of tuna if budget is a concern. If the tuna you use is not packed in high-quality olive oil, you may wish to drain it and add more of your own good-quality oil.
- White beans. Cannellini beans are my white bean of choice for this salad, but you could also use great northern beans, navy beans, and butter beans.
- Lemon and olive oil. Good quality extra-virgin olive oil and fresh-squeezed lemon juice make a simple and delicious dressing for this salad.
- Arugula. I love baby arugula with tuna and white bean salad, but you can use other similar greens, or omit them entirely.
- Red onion. I love the color and flavor red onion brings to this salad, but white onion can also be used.
- Additions. I encourage you to add other items as desired! Roasted red peppers, cherry tomatoes, kalamata olives, or capers would all be great!
See the recipe card for full information on ingredients and quantities.
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More Italian summer salads
If you’re looking for more light and delicious Italian summer salads, give these a try.
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Italian Tuna and White Bean Salad
Ingredients
- 2 7-ounce cans yellowfin tuna in oil
- 1/2 cup (40g) diced red onion
- 4 ounces (120g) baby arugula
- 2 15-ounce cans cannellini beans drained
- 1/4 cup minced flat-leaf Italian parsley
- 3 tablespoons (45ml) fresh lemon juice plus more as needed
- 1/2 cup (120ml) extra virgin olive oil plus more as needed
- salt and pepper to taste
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Instructions
- Drain the tuna and add it to a large bowl. Flake the tuna with a fork to make the large pieces a bit smaller.
- Add the onion, arugula, beans, and parsley to the bowl. Add the lemon juice and olive oil and toss well to mix together. Season with salt and pepper to taste.
- The Italian tuna salad can be eaten right away or chilled overnight for even better flavor. If serving the next day, simply add a bit more olive oil before serving. Enjoy!
Notes
- Tuna brand. Some brands will be packed in high-quality olive oil and can be used right away, while others it is best to drain and add your own extra virgin olive oil.
- Make it better. It is recommended to refrigerate overnight. The flavors will be much better and the tuna salad can be redressed with a bit more olive oil and/or lemon juice.
- Leftovers. Italian tuna and white bean salad can be saved in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I just started the Mediterranean or MIND diet recently and this is absolutely the perfect most delicious summer meal. I am making it the second time this week already!
So glad you enjoyed, Scott!
This is easy and delicious. Thanks.
I loved the brightness and fresh flavor of this tuna salad. Perfect for summertime!
So quick to assemble! The result is surprisingly delicious I used baby lettuce and basil since that’s what I had on hand.. Addition of capers was a plus. also, only used one can of beans and that was enough.
So glad you enjoyed!
My husband and I have started watching you on YouTube. When I saw you make this I thought this is a perfect summer meal. I made it tonight and served it with Italian crusty bread. Absolutely delicious. My husband loved it. I bought him your cookbook for Father’s Day, he was thrilled! Thank you for sharing your amazing recipes!
So happy you enjoyed, Lisa, and thanks so much for buying the book! We’re happy your husband liked it!
So delicious. Used butter beans and Italian yellow fin fillets.
Since it’s so hot in the desert these days, I wanted to bring in summer flavors and added chopped mint instead of parsley and it was bright and delicious!
So happy you enjoyed!
This is so simple and super delicious. So satisfying and healthy.
I love everything about this salad. I will be making this multiple times over the summer.
Great to take to work for lunch.
Thank you 😊
So glad you enjoyed!
I love your recipes so much, I bought your book! Reading and following your recipes on line has been so good, I haven’t found time to follow others in your book!
Keep up your great on line site, I enjoy it so much!
Thanks, Conni Reiner
So happy you’re enjoying the recipes, Conni, and thanks for buying the book!