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, Sun-Dried Tomato, and White Bean Salad?

You need 8 ingredients. The key ingredients include: 1 1/2 tablespoons freshly squeezed lemon juice, 1 garlic clove, 1/3 cup extra virgin olive oil, Two 15- to 19-ounce cans white kidney (cannellini) beans, drained and rinsed, and more.

Is Tuna, Sun-Dried Tomato, and White Bean Salad suitable as seafood?

Yes, Tuna, Sun-Dried Tomato, and White Bean Salad falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Tuna, Sun-Dried Tomato, and White 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, Sun-Dried Tomato, and White Bean Salad Recipe

Name: Tuna, Sun-Dried Tomato, and White Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons freshly squeezed lemon juice; 1 garlic clove; 1/3 cup extra virgin olive oil; Two 15- to 19-ounce cans white kidney (cannellini) beans, drained and rinsed; One 6 1/2-ounce can tuna in olive oil, drained and flaked; 1/3 cup drained and sliced oil-packed sun-dried tomatoes; 1/4 cup finely chopped red onion; 2 tablespoons chopped fresh parsley or basil

Fresh, crisp and full of flavor — this Tuna, Sun-Dried Tomato, and White Bean Salad is a must-try. Made with freshly squeezed lemon juice, garlic, extra…

This Tuna, Sun-Dried Tomato, and White Bean Salad relies on simple, everyday ingredients such as freshly squeezed lemon juice, garlic clove, extra virgin olive oil and finely chopped red onion. It comes together quickly and makes 4 servings, at about 228 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

1 1/2 tablespoons freshly squeezed lemon juice
1 garlic clove
1/3 cup extra virgin olive oil
Two 15- to 19-ounce cans white kidney (cannellini) beans, drained and rinsed
One 6 1/2-ounce can tuna in olive oil, drained and flaked
1/3 cup drained and sliced oil-packed sun-dried tomatoes
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley or basil

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
228 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Tuna, Sun-Dried Tomato, and White Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions