This white bean tuna salad is bright with fresh herbs, roasted red peppers and pickled onions. Tossed in a tangy olive oil vinaigrette and piled on toasted sourdough, it makes an excellent make-ahead lunch.
Hi — I’m back with another lunch idea!
Ideally I’d eat this once a week — or several times a week, if I’m honest. It’s essentially a tuna and white bean salad packed with roasted red peppers, pickled onions and a mustard-forward vinaigrette, plus a generous handful of fresh herbs. It’s full of flavor and easy to make ahead.
I’ve been focusing on more lunch recipes because variety, convenience and satiety are what I reach for at midday. I like lunches that are quick to assemble, keep well in the fridge, and feel different enough from day to day so I don’t get bored. This salad hits all of those marks.
Growing up, my mom made a classic mayo-based tuna salad that I loved, though she always included celery — which I couldn’t stand. These days I prefer tuna packed in olive oil or tuna in water dressed with a bright vinaigrette. For this version I combine tuna with creamy cannellini beans and use the oil from jarred roasted red peppers as part of the dressing — it’s a small trick that adds great depth.
This salad avoids celery but includes roasted red peppers and white beans for creaminess and texture. I like thinly sliced pickled onions for brightness, though plain red onion or shallot works well too. Fresh herbs—dill, parsley and chives, or a bit of basil—bring a bright, garden-fresh flavor; I use about a third cup total.
The dressing is simple and allows the ingredients to shine: red wine vinegar, dijon mustard, garlic, the roasted pepper oil and extra olive oil, plus salt and pepper. It’s tangy, savory and keeps the salad lively without weighing it down.
Cannellini beans are wonderfully creamy and pair nicely with the tuna. The roasted peppers bring a soft, briny sweetness and the herbs add freshness. I often serve this open-faced on toasted sourdough — the chewy, crisp bread is the perfect contrast — but it’s also great in a sandwich, a wrap, on greens, in lettuce cups or with crackers.
This salad improves after a few hours in the fridge, so it’s an ideal make-ahead lunch that stays fresh for 3 to 4 days. The tuna-and-bean combination is filling and satisfying, so it keeps you energized through the afternoon.
Make a batch at the start of the week and enjoy quick lunches that feel bright, flavorful and effortless.
Herby White Bean Tuna Salad
White Bean Tuna Salad
Pin Recipe
Ingredients
- 1 (14 ounce) can cannellini beans, drained and rinsed
- 5 ounces tuna packed in water, drained
- ⅓ cup chopped roasted red peppers
- ⅓ cup chopped fresh herbs, like dill, parsley and chives
- ¼ cup thinly sliced red onion or pickled onions
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 2 garlic cloves, minced or grated
- 1 tablespoon oil from the jar of roasted red peppers
- 3 tablespoons olive oil
- kosher salt and pepper
Instructions
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Combine the drained beans, drained tuna, chopped roasted red peppers, chopped herbs and sliced onions in a bowl.
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In a smaller bowl, whisk together red wine vinegar, dijon mustard, minced garlic, the roasted pepper oil, olive oil and a generous pinch of salt and pepper. Pour the dressing over the tuna and beans.
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Toss gently to combine, taste and adjust seasoning with more salt and pepper if needed.
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Serve on toasted sourdough, in a sandwich, on a bed of greens, in lettuce cups or with crackers. Store in the refrigerator for up to 3 to 4 days.
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Lunch lover!