White Bean and Tuna Salad Recipe

Name: White Bean and Tuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 -6 medium boiling potatoes, such as Yukon gold or 5 -6 medium Red Bliss potatoes; 2 cups green beans, topped and cut in half; 1 (19 ounce) can cannellini beans, rinsed and drained; 2 scallions, chopped (including the green parts); 1 (16 ounce) can tuna in water, drained; 1 tablespoon capers; 1 tablespoon fresh oregano, chopped (or to taste); 1 tomatoes, chopped or 6 -8 cherry tomatoes, halved; 3 tablespoons extra virgin olive oil; 12 lemon; salt & freshly ground black pepper, to taste

Servings: persons

5 -6 medium boiling potatoes, such as Yukon gold or 5 -6 medium Red Bliss potatoes
2 cups green beans, topped and cut in half
1 (19 ounce) can cannellini beans, rinsed and drained
2 scallions, chopped (including the green parts)
1 (16 ounce) can tuna in water, drained
1 tablespoon capers
1 tablespoon fresh oregano, chopped (or to taste)
1 tomatoes, chopped or 6 -8 cherry tomatoes, halved
3 tablespoons extra virgin olive oil
12 lemon
salt & freshly ground black pepper, to taste

1
Cut potatoes into bite-sized pieces.
2
Bring to a boil in a medium pot filled with salted water.
3
Cook at a boil for about 10 minutes.
4
When the potatoes are nearly tender, add the green beans and continue to boil until the potatoes are fork-tender and the beans are bright green.
5
Drain in the sink in a colander.
6
Meanwhile, in a large bowl, gently stir together the cannelini beans, scallions, tuna, capers, and oregano.
7
Add the potatoes and green beans- they don't need to cool- and the tomatoes.
8
Add the oil and toss gently until the ingredients are slick.
9
Squeeze the lemon half over all and season to taste with salt and pepper.
10
Serve.

395

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 11 ingredients. The key ingredients include: 5 -6 medium boiling potatoes, such as Yukon gold or 5 -6 medium Red Bliss potatoes, 2 cups green beans, topped and cut in half, 1 (19 ounce) can cannellini beans, rinsed and drained, 2 scallions, chopped (including the green parts), and more.

Yes, White 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!

White Bean and Tuna Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions