Italian Bean and Tuna Salad Recipe

Name: Italian Bean and Tuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 medium red onion, sliced very thinly; 4 tablespoons red wine vinegar; 6 ounces tuna steaks; 1 (16 ounce) can kidney beans, drained (white beans would be fine, too); 1 garlic clove, minced; 1 tablespoon lemon juice; 3 tablespoons fresh basil, chopped; 1 teaspoon fresh sage, chopped; 2 tablespoons extra virgin olive oil; 1 tablespoon plain low-fat yogurt; 1 tablespoon capers, drained; 3 eggs, hard boiled and chopped; ½ teaspoon kosher salt; ¼ teaspoon fresh ground black pepper

Servings: persons

12 medium red onion, sliced very thinly
4 tablespoons red wine vinegar
6 ounces tuna steaks
1 (16 ounce) can kidney beans, drained (white beans would be fine, too)
1 garlic clove, minced
1 tablespoon lemon juice
3 tablespoons fresh basil, chopped
1 teaspoon fresh sage, chopped
2 tablespoons extra virgin olive oil
1 tablespoon plain low-fat yogurt
1 tablespoon capers, drained
3 eggs, hard boiled and chopped
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper

1
In a mixing bowl, toss the sliced onion with 2 tablespoons of the red wine vinegar.
2
Add enough water to the bowl to cover the onion.
3
Let sit for 30 minutes, then drain.
4
Season the tuna steak with salt and pepper.
5
Cook to your desired doneness on a grill, broiler, or saute pan.
6
Let cool enough to handle.
7
Break the tuna into bite sized pieces.
8
Add the tuna and remaining ingredients to the drained onion, tossing gently to thoroughly combine the ingredients.
9
Taste, and reseason if needed.
10
Serve immediately, or chill and serve later.

1018

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 medium red onion, sliced very thinly, 4 tablespoons red wine vinegar, 6 ounces tuna steaks, 1 (16 ounce) can kidney beans, drained (white beans would be fine, too), and more.

Yes, Italian Bean and Tuna Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Italian Bean and Tuna Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions