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My White Bean Tuna Salad is So Good!
I’m sure you’ve had tuna salad before, but I can guarantee you haven’t tried one like this!
This white bean tuna salad has more protein (and fiber!) because of canned beans and it’s super filling thanks to avocado. Unlike traditional tuna salad, I like to skip the mayonnaise and use a dressing of olive oil, hot sauce, and lemon juice that’s delicious, but still light.
My go-to ways of eating this tuna and cannellini bean salad are on top of toast as an open-faced sandwich, with mixed greens, or scooped up with pita chips or crackers!
Ingredients You’ll Need
- White beans: Chickpeas would also be great in this recipe!
- Albacore tuna: This tuna is usually sold in water, but sometimes you can find it in olive oil. You can also use another type of tuna if you prefer. Ps. use canned salmon or even chicken for a different protein.
- Avocado: I like to use a knife to cube the avocado halves in their skins, then scoop out the pieces with a spoon.
- Olive oil: Use avocado, or vegetable oil if that’s what you have.
- Lemon juice: You’ll need 1 lemon for 4 tablespoons of juice.
- Hot sauce: Try ½ teaspoon or teaspoon (if you like it REALLY spicy) of red pepper flakes or cayenne instead!
Popular Additions
- Make it creamier. Add 1 to 2 tablespoons of Greek yogurt or mayonnaise to the white bean tuna salad.
- Add vegetables (and crunch!). Mix in ¼ cup of chopped celery or cucumber!
- Add spices. A ½ teaspoon or teaspoon of curry powder, paprika, or cumin would be nice in this simple white bean tuna salad.
- Add fresh herbs. A lemon dill white bean tuna salad? Say less! Mix in a tablespoon of chopped, fresh dill, parsley, or cilantro.
How to Make White Bean Tuna Salad
My Best Easy White Bean Tuna Salad Tips
- Drain and rinse the beans. Canned beans come in a viscous liquid you’ll want to get rid of. I like to add the beans to a fine mesh strainer or colander and rinse them until any bubbles subside.
- Drain the tuna, too. If you’re using tuna that’s packed in water, make sure to drain the water off! That said, if the tuna is packed in oil, you can add it and the oil (just note that the recipe’s nutrition facts won’t be accurate!).
- Stir carefully. You want to mix this white bean tuna salad well, but avoid doing so too vigorously so you don’t mash the avocado.
- Enjoy right away. Cubed avocado will brown when exposed to air, so I recommend eating this tuna salad within 30 minutes of making it!
What to Serve
Recipe Help & Common Questions
This tuna salad is best eaten right away! You can chill it in the fridge for 30 minutes first, but any longer than that and the avocado will start to brown. The salad will keep for about 2 days in the fridge—just expect the avocado not to look its best.
Add more dressing! A splash of olive oil, a squeeze of fresh lemon juice, or a tablespoon of yogurt can help bring moisture back to the salad. If it’s still too dry, try mixing in a small amount of mayonnaise or a bit of the liquid from the canned tuna for extra flavor and creaminess.
Nope! Absolutely not—it will be just as delicious chilled or at room temperature.
More Easy Salad Recipes:
- Healthy Egg Salad
- Healthy Tuna Salad
- Waldorf Salad
- Cottage Cheese Egg Salad
- Chickpea ‘Tuna’ Salad
- Avocado Egg Salad
- Cauliflower Salad
- Yogurt Chicken Salad
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White Bean Tuna Salad
Ingredients
- 2 (15-ounce) cans white beans drained and rinsed
- 2 (5-ounce) cans albacore tuna drained
- 2 avocados diced
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 2 teaspoons hot sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large bowl, add the white beans, tuna, and avocado. Drizzle with olive oil, lemon juice and hot sauce. Season with salt and pepper. Stir everything together carefully to avoid mashing the avocado too much.
- Serve immediately, or chill in the fridge for 30 minutes.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
