How many servings does this recipe make?

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

What ingredients do I need for Tuna And Cannellini Bean Salad?

You need 8 ingredients. The key ingredients include: 2 cans (15 oz each) cannellini beans, drained and rinsed, 3 cans (5 oz each) tuna, drained and flaked, 1 small red onion, finely chopped, 2 tbsp extra virgin olive oil, and more.

Is Tuna And Cannellini Bean Salad suitable as seafood?

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

How do I store leftover Tuna And Cannellini Bean Salad?

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

Tuna And Cannellini Bean Salad Recipe

Name: Tuna And Cannellini Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (15 oz each) cannellini beans, drained and rinsed; 3 cans (5 oz each) tuna, drained and flaked; 1 small red onion, finely chopped; 2 tbsp extra virgin olive oil; 2 tbsp white wine vinegar; 2 tbsp chopped parsley; 1/4 cup pitted black olives (optional); 4 oz baby arugula leaves

Fresh, crisp and full of flavor — this Tuna And Cannellini Bean Salad is a must-try. Made with cannellini beans, tuna, red onion and extra virgin olive …

This Tuna And Cannellini Bean Salad relies on simple, everyday ingredients such as extra virgin olive oil, white wine vinegar, chopped parsley and baby arugula leaves. It comes together quickly and makes 4 servings, at about 678 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

2 cans (15 oz each) cannellini beans, drained and rinsed
3 cans (5 oz each) tuna, drained and flaked
1 small red onion, finely chopped
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar
2 tbsp chopped parsley
1/4 cup pitted black olives (optional)
4 oz baby arugula leaves

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Quick Info

Servings
4 servings
Calories
678 kcal
Category
Seafood

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