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Tuna and White Bean Salad with Lemon-Dijon Dressing Recipe

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Tuna and White Bean Salad is a vibrant, protein-packed dish featuring creamy cannellini beans, flavorful olive oil-packed tuna, fresh parsley, tangy red onions, and herby sun-dried tomatoes tossed in a zesty lemon and Dijon mustard dressing. Perfect for a quick, refreshing lunch or light dinner that requires no cooking and can be enjoyed immediately or served on toasted bread or lettuce wraps.

Ingredients

Dressing

  • 1 lemon (zested and juiced)
  • 2 tablespoons olive oil
  • 2 tablespoons mayonnaise (preferably Hellman’s/Best Foods)
  • 1 tablespoon red wine vinegar
  • 1½ teaspoons Dijon-style mustard
  • 1½ teaspoons honey
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Tuna Salad

  • 1 (15.5-ounce) can cannellini beans, rinsed and drained
  • 2 (5-ounce) cans tuna in olive oil, drained
  • ⅓ cup finely chopped fresh parsley
  • ⅓ cup diced red onion
  • ⅓ cup coarsely chopped sun-dried tomatoes packed in olive oil

Instructions

  1. Prepare the dressing: Zest and juice the lemon to yield about ¼ teaspoon zest and 1 tablespoon juice. Combine the lemon juice and zest with olive oil, mayonnaise, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper in a jar. Shake vigorously until well combined. Refrigerate until ready to use.
  2. Prep the salad ingredients: Finely chop the fresh parsley, dice the red onion, and coarsely chop the sun-dried tomatoes, measuring each accordingly after chopping.
  3. Mix the salad: In a large bowl, combine the rinsed and drained cannellini beans, drained tuna, chopped parsley, diced onion, and chopped sun-dried tomatoes.
  4. Toss with dressing: Pour the prepared dressing over the salad mixture and gently toss to evenly coat all ingredients. Adjust salt and pepper seasoning as needed.
  5. Serve: Enjoy the salad immediately on its own, inside lettuce wraps, or served on toasted bread. Note that this salad is best consumed fresh as it does not store well.

Notes

  • Use olive oil-packed tuna for extra flavor and moisture.
  • Be sure to rinse and drain the beans thoroughly to avoid excess liquid.
  • Adjust honey in the dressing according to your preferred sweetness level.
  • The salad is best served fresh and not recommended for storing as it may become soggy.
  • For a spicier kick, add a pinch of crushed red pepper flakes to the dressing.

Find it online: https://yumntasty.com/tuna-and-white-bean-salad-with-lemon-dijon-dressing-recipe/