Tuscan inspired White Bean and Tuna Salad
This Tuscan-inspired white bean and tuna salad combines creamy cannellini beans, tuna, capers and shallot with a simple lemon and olive oil dressing. It comes together in minutes for an easy, protein-packed lunch or light dinner.
A friend in Tuscany made this beautiful salad for me for lunch years ago and since, it has gone into regular rotations. It was the beginning of love for cannelloni beans. You will be seeing several recipes where they shine in upcoming posts.
I love a quick, easy salad for lunch. I love it even more if its high protein and delicious. This recipe serves all those things! It is so simple, literally takes five minutes to prepare. It also has very common ingredients that you probably already have in your kitchen.
It is also so versatile. I like to make a big batch, so I have lunch for a few days. Each day, I do something a little different with it. I love a wrap, and this is the easiest filling. Its easily portable too so you can throw it in a Tupperware and enjoy it on the road.
I think the lemon in the dressing is key to this recipe. It provides a brightness in contrast to the delicious briny aspect from the capers. The shallot gives that lovely crunch. If you prefer, a red onion works as well.
This is an easy recipe to play with as well. Throw in some tomatoes or olives to shake things up. You can’t go wrong with a recipe this good and easy!
Ingredients
- 2 cans tuna drained
- 1 can cannelloni beans or other white beans
- 1 small shallot minced
- 1 tbsp capers
Dressing:
- ¼ cup olive oil
- 1 lemon the zest and juice
- ½ tsp or Italian seasoning
Instructions
- In a bowl, whisk together dressing ingredients.
- In another bowl, add beans, tuna, shallot and capers.
- Pour dressing in and mix well.
- Salt and pepper as preferred.
Notes
Watch the Recipe
See exactly how I make this Tuscan-inspired white bean and tuna salad. It comes together in minutes with a handful of simple ingredients and makes an easy lunch when I want something fresh and filling.
Tips for the Best White Bean and Tuna Salad
There isn't much that can go wrong with this recipe, but a few things make it even better.
- Drain the tuna and beans well so the salad doesn't become watery.
- Use good-quality tuna packed in olive oil if you can find it. It adds a lot of flavor to such a simple dish.
- Cannellini beans are my first choice because they're creamy but still hold their shape.
- Finely mince the shallot so you get a little in every bite without overpowering the salad.
- Taste before adding extra salt. The tuna and capers already bring plenty of saltiness.
- Let the salad sit for 10 to 15 minutes before eating if you have time. It gives everything a chance to come together.
What to Serve with White Bean and Tuna Salad
This salad works perfectly on its own for lunch, but it's also an easy addition to a larger meal.
I like serving it with crusty bread, a simple green salad or grilled vegetables. It also works really well as part of a summer lunch spread with fresh tomatoes, cheese and a few other small dishes.
Because it's filling without being heavy, it's especially good on those hot days when you don't want a big meal.
How to Store White Bean and Tuna Salad
Store any leftovers in a covered container in the refrigerator for up to three days.
The beans will continue to absorb some of the dressing as they sit, so I usually give the salad a quick stir before serving it again. If it seems a little dry, add a small drizzle of olive oil or squeeze of lemon to freshen it back up.
More Italian Recipes You Will Love
Here are a few more recipes inspired by our travels and years living in Italy:
Planning a Trip to Tuscany?
Tuscany will always be special to us. We lived in Florence and have returned to the region many times, exploring its cities, hill towns and, of course, its food.
If you're planning a trip, check out our guides to Florence, Siena, Cortona and Volterra for more of our favorite places to eat, stay and explore.
