Tuna and White Bean Salad (with Caper Vinaigrette)

Bowl of tuna and white bean salad on a marble counter with sliced lemon on the side.

5 from 1 vote

Tuna and White Bean Salad (with Caper Vinaigrette)

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. It’s got pantry-friendly vibes with a fresh, zippy twist. Perfect for a quick lunch, picnics, or as a light dinner with some crusty bread on the side.

Prep Time15

Total Time15

Course: Salad, Side Dish, Snack

Cuisine: Mediterranean

Servings: Servings

Author: Luay Ghafari

Cost: $10

Ingredients

Caper Vinaigrette

3 tbsp Extra virgin olive oil
2 tbsp Lemon juice
1 tbsp Capers (chopped)
2 tsp Dijon mustard
1 Small garlic clove (grated)
½ tsp Kosher salt
¼ tsp 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 tbsp Parsley (chopped) - Use more if you like
2 cups Arugula or mixed greens

Instructions

Make the Vinaigrette. In a small bowl, whisk together 3 tbsp Extra virgin olive oil, 2 tbsp Lemon juice, 1 tbsp Capers (chopped), 2 tsp Dijon mustard, 1 Small garlic clove (grated), ½ tsp Kosher salt, and ¼ tsp 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 tbsp 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

Refer to the post above for step-by-step recipe photos and helpful tips.

Key Ingredient 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