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Mediterranean Tuna and White Bean Salad


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  • 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, roughly chopped (or 1 tablespoon dried parsley flakes)
  • 1 tablespoon fresh oregano leaves, finely chopped (or 3/4 teaspoon dried oregano flakes)
  • 3 cups cooked, drained and rinsed cannellini beans (or 2 cans, drained and rinsed)
  • 2 cans (5-6 ounces each) solid white albacore tuna packed in water, drained
  • Fresh, whole lettuce leaves ~or~ baby spinach



Step 1

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 larger 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.

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