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Tuna and white bean salad with cucumber, cherry tomatoes, parsley, and lemon in a bowl

Tuna and White Bean Salad with Lemon and Fresh Herbs

A 15-minute, no-mayo tuna and white bean salad with cucumber, tomatoes, parsley, and lemon vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 5-oz cans tuna Drain well
  • 2 15-oz cans white beans Cannellini preferred; drain and rinse
  • 1 cup cherry tomatoes Halved
  • 3/4 cup cucumber Diced
  • 1/4 cup red onion Finely diced
  • 1/3 cup flat-leaf parsley Chopped
  • 3 tbsp fresh lemon juice
  • 3 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1/4 tsp black pepper
  • up to 1/4 tsp fine salt To taste
  • 1/2 lemon zest Optional

Equipment

  • Colander
  • Large mixing bowl
  • Small bowl
  • Knife
  • Spoon or spatula

Method
 

  1. Drain tuna and rinsed white beans thoroughly.
  2. Wash, dry, and cut the tomatoes, cucumber, red onion, parsley, and lemon.
  3. Whisk lemon juice, olive oil, Dijon mustard, pepper, and optional zest. Taste before adding salt.
  4. Gently fold white beans, vegetables, herbs, and flaked tuna with most of the dressing.
  5. Add remaining dressing if needed. Divide into four portions and serve freshly mixed or chilled.

Notes

Keep chilled at or below 40°F (4°C). Refrigerate promptly; tuna salads generally keep 3–4 days when properly chilled, though this fresh version tastes best sooner. Nutrition has not been calculated.