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  • Writer's pictureSusie Csorsz Brown

Bean & Tuna Salad

Take good tuna (the actual good kind, packed in olive oil) and quality beans (yes, you can used canned, but consider making from scratch). Add some light dressing (NOT mayo) and lemon zest ... voila! A perfect salad. You can top some lightly toasted bread, or spoon onto a bed of crisp lettuce. Enjoy for lunch or dinner or picnic or ... whenever you have the chance.

This recipe makes enough for 4 - 5, but you can double or half as needed.

Bean & Tuna Salad


2 cups cooked, drained white beans

8 -10 oz tuna packed in olive oil, drained and flaked

1/2 red onion, finely chopped (soaked for 5ish minutes in cool water and drained)

4 T extra-virgin olive oil, or more to taste

2 tablespoons fresh lemon juice or light vinegar such as sherry or rice wine vinegar, or more to taste

Flaky sea salt and freshly ground black pepper

1/3 - 1/2 cup chopped fresh Italian parsley or oregano, for garnish

2 teaspoon fresh lemon zest (optional, but super tasty)


In a large bowl, combine the beans, tuna, and onion and gently toss together. Add the olive oil and lemon juice, then season with salt and pepper.

Before serving, gently stir in the parsley and fresh lemon zest, if using. Serve at room temperature or slightly chilled.


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