Description
A quick, healthy, and flavorful Tuna and Cannellini White Bean Salad featuring albacore tuna, creamy cannellini beans, fresh cherry tomatoes, crisp cucumber, and red onion, all tossed in a zesty Lemon Dijon Vinaigrette. Perfect for a light lunch or a nutritious dinner option, this salad is easy to prepare with fresh ingredients and offers a delicious balance of protein and fiber.
Ingredients
Salad Ingredients
- 2 (5 oz) cans solid white albacore tuna packed in water, drained
- 1 (15 oz) can white cannellini beans, drained and rinsed
- 1 1/2 cups cherry tomatoes, halved
- 1 1/2 cups cucumber, half-peeled and sliced
- 1/2 cup red onion, thinly sliced
- 1/4 cup Parmesan cheese, shredded
- 1 tbsp capers
Lemon Dijon Vinaigrette
- 2 tbsp extra-virgin olive oil
- Juice of half a lemon (about 2 tbsp)
- 1/2 tbsp Dijon mustard
- 1/2 tbsp honey
- 1/2 tsp Diamond Crystal kosher salt
- Few grinds of black pepper
Instructions
- Prepare the Salad Ingredients: In a large mixing bowl, combine the drained albacore tuna, cannellini beans, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded Parmesan cheese, and capers. Use a fork to gently flake the tuna into smaller, bite-sized pieces, ensuring even distribution throughout the salad.
- Make the Lemon Dijon Vinaigrette: In a small 12 oz jar or container with a tight-fitting lid, add the extra-virgin olive oil, lemon juice, Dijon mustard, honey, kosher salt, and black pepper. Close the jar securely and shake vigorously until the dressing is fully emulsified and combined, creating a smooth vinaigrette.
- Toss the Salad: Pour the prepared vinaigrette over the salad ingredients in the large bowl. Using salad spoons or tongs, gently toss everything together to ensure all the components are evenly coated with the dressing.
- Serve: The salad can be served immediately at room temperature or chilled in the refrigerator before serving for a cooler, refreshing option. Enjoy as a light meal or side dish.
Notes
- For added freshness, chill the salad for at least 30 minutes before serving.
- Use high-quality canned tuna packed in water for a leaner protein option.
- Adjust the amount of lemon juice and honey in the vinaigrette to your taste preference.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days.
- Omit the Parmesan cheese to make the salad dairy-free.
- Serve with crusty bread or on a bed of mixed greens for added texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
