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Mediterranean Tuna and White Bean Salad

Author Rebecca Lindamood


Mediterranean Tuna and White Bean Salad:

  • the juice and zest of one whole lemon
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher or sea salt or more to taste
  • 1/2 teaspoon freshly ground black pepper or more to taste
  • 1 bunch green onions
  • 1/3 cup fresh parsley leaves or 1 tablespoon dried parsley flakes, roughly chopped
  • 1 tablespoon fresh oregano leaves or 3/4 teaspoon dried oregano flakes, finely chopped
  • 3 cups cooked or 2 cans, drained and rinsed, drained and rinsed cannellini beans
  • 2 cans solid white albacore tuna packed in water 5-6 ounces each, drained

To Serve:

  • Fresh whole lettuce leaves ~or~ baby spinach
  • Optional:
  • Clean pint jars with tight fitting lids


To Make the Salad:

  • Combine the lemon zest and juice, extra virgin olive oil, salt, and pepper in a medium sized mixing bowl using a whisk. Toss in the green onions, parsley, and oregano to coat. Toss in the beans and mix until everything is evenly combined. Finally, break large-ish pieces of the tuna into the bowl of beans. Stir gently to combine, but try not to break the tuna up too much. It's more fun to find big pieces of albacore in the salad.

To Pack Salads for later:

  • Fill clean pint jars halfway with the bean and tuna mixture. Pack baby spinach leaves in on top of the salad. You don't have to worry about being a little rough with the leaves to really get a lot of spinach in there; as long as you're not squishing the beans at the bottom of the jar, you're applying pressure that the spinach can handle. Refrigerate and consume within three days of preparation.

To Serve Salads Immediately:

  • Pile the bean and tuna mixture on whole lettuce leaves. Wrap the lettuce leaf around the salad and eat. Repeat! It's good for you!