This Tuna and White Bean Salad with Caper Vinaigrette is one of those recipes I turn to again and again when I need something quick, nourishing, and full of bold flavor. Perfect for a quick lunch, picnics, or as a light dinner with some crusty bread on the side.
Serve it as an appetizer with one of my Mediterranean Main Dishes or on its own with Homemade Overnight Focaccia.
Tuna White Bean Salad: Recipe at a Glance
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
Servings
4 People
Calories*
269 kcal
Difficulty
Easy
Main Ingredients
Canned tuna, canned white beans, celery, capers, red onion, olive oil.
Technique
Chopping vegetables, making salad dressing, and folding in the greens.
*Calories are estimated
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Table of Contents
Why This Recipe Works
- So easy to make: This is a true mix-and-go salad. No cooking required, and it comes together in under 15 minutes with pantry staples.
- Pairs beautifully: Serve with crusty sourdough or my homemade focaccia. It also works great as part of a large mezze spread with other Mediterranean Salads and Appetizers.
- My version of fagioli e tonno: This recipe is inspired by the classic Italian White Bean and Tuna salad.
Ingredients
This is a great back-pocket recipe with simple ingredients that you probably have right now sitting in your pantry and fridge. Here is what you will need:
- Tuna: Canned in olive oil is ideal, but water-packed works too. Use a good quality tuna if you can find it (sometimes you’ll find it sold in jars rather than cans, and you’ll be able to see whole chunks sitting in oil).
- Canned beans: I like cannellini, white navy beans or white kidney beans for their creamy texture. Chickpeas can be substituted. Or you can use butter beans, like in my Greek Butter Bean Salad.
- Capers: I always have capers in brine on hand and use them in many of my Greek and Mediterranean recipes, like my Mediterranean Salmon Salad, Greek Potato Salad or Sicilian Pesto.
- Dijon Mustard: Adds a subtle sharpness to the dressing, but most importantly it helps emulsify the acid and oil. You end up with a creamy dressing instead of one that splits. I use it in many recipes like my Steak Caesar Salad with Tahini.
- Arugula or Mixed Greens: You don’t need to add the greens, but I like to use them to bulk up the salad a bit and stretch it for a crowd. The greens add a fresh, peppery bite at the end.
- Fresh Herbs: I am using fresh parsley in this recipe, but you can use fresh basil too.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Tuna & White Bean Salad Recipe
Step 1. Make the Vinaigrette. In a small bowl, whisk together olive oil, lemon juice, chopped capers, Dijon mustard, grated garlic, salt, and black pepper until emulsified.
Step 2. Assemble the Base. In a large mixing bowl, combine the tuna, white beans, diced red onion, chopped celery, and fresh parsley.
Step 3. Dress the Salad. Pour the vinaigrette over the tuna mixture and gently fold to combine. Try to keep some of the tuna in larger flakes for texture.
Step 4. Add the Greens. Just before serving, gently fold in the peppery arugula or mixed greens. Taste and adjust seasoning if needed. Serve immediately or chill briefly before serving.
Expert Tips
- Don’t overmix the tuna. Folding gently preserves the texture and keeps it from becoming mushy.
- Let it chill if time allows. Let the dressed salad sit for 15-20 minutes in the fridge before adding the greens. The flavors deepen beautifully.
- Make it your own. Swap arugula for baby spinach, add cherry tomatoes, artichoke hearts or sliced olives, or top with shaved Parmesan for extra flavor. Add a splash of red wine vinegar, or maybe some chili flakes. Have fun with it. Check out some of my other Salad Recipes for inspiration.
Recipe FAQs
Yes! You can prepare the tuna, beans, and dressing mixture up to 2 days ahead. Just wait to add the greens until right before serving.
Store any leftover salad in an airtight container in the fridge for up to 3 days. If possible, store the greens separately to prevent wilting.
Other Salad Recipes
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Tuna and White Bean Salad (with Caper Vinaigrette)
Ingredients
Caper Vinaigrette
- 3 tablespoon Extra virgin olive oil
- 2 tablespoon Lemon juice
- 1 tablespoon Capers (chopped)
- 2 teaspoon Dijon mustard
- 1 Small garlic clove (grated)
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
Salad Ingredients
- 2 cans Tuna (drained) – Packed in olive oil or water
- 1 can White beans (drained and rinsed) – Navy or Cannellini – Use a 14 oz or 398ml can
- ½ Small red onion (finely diced)
- 1 Celery stalk (diced)
- 2 tablespoon Parsley (chopped) – Use more if you like
- 2 cups Arugula or mixed greens
Instructions
- Make the Vinaigrette. In a small bowl, whisk together 3 tablespoon Extra virgin olive oil, 2 tablespoon Lemon juice, 1 tablespoon Capers (chopped), 2 teaspoon Dijon mustard, 1 Small garlic clove (grated), ½ teaspoon Kosher salt, and ¼ teaspoon Black pepper until emulsified.
- Assemble the Base. In a large mixing bowl, combine 2 cans Tuna (drained), 1 can White beans (drained and rinsed), ½ Small red onion (finely diced), 1 Celery stalk (diced), and 2 tablespoon Parsley (chopped).
- Dress the Salad. Pour the vinaigrette over the tuna mixture and gently fold to combine. Try to keep some of the tuna in larger flakes for texture.
- Add the Greens. Just before serving, gently fold in 2 cups Arugula or mixed greens. Taste and adjust seasoning if needed. Serve immediately or chill briefly before serving.
Notes
- Tuna: Canned in olive oil is ideal, but water-packed works too. Use a good quality tuna if you can find it (sometimes you’ll find it sold in jars rather than cans, and you’ll be able to see whole chunks sitting in oil).
- Canned beans: I like cannellini, white navy beans or white kidney beans for their creamy texture. Chickpeas can be substituted.
- Capers: I always have capers in brine on hand and use them in many of my Greek and Mediterranean recipes. You can sub with a few green olives.
- Dijon Mustard: Adds a subtle sharpness to the dressing, but most importantly, it helps emulsify the acid and oil. You end up with a creamy dressing instead of one that splits.
- Arugula or Mixed Greens: You don’t need to add the greens, but I like to use them to bulk up the salad a bit and stretch it for a crowd. The greens add a fresh, peppery bite at the end.
- Fresh Herbs: I am using fresh parsley in this recipe, but you can use fresh basil too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This salad is an absolute winner! Definitely making this again!