Tuna and White Bean Salad
Tuna and White Bean Salad

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 2
  • Start to Finish: Less than 30 minutes
  • Prep: 10 minutes
  • Cook: 5 minutes

Nutrition Facts

Amount per serving:
Total Calories: 240
  • 304mg Sodium
  • 22g Carbs
  • 6g Fiber
  • 5g Fat
  • 1g Saturated Fat
  • 4g Sugars
  • 28g Protein
  • 125mg Calcium
  • 4mg Iron
240304mg 22g6g5g4g28g1g


  • 1 cup string beans, washed and ends trimmed
  • 1 6-ounce can water packed tuna, drained
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup celery, thinly chopped
  • 1/2 cup canned white beans (Canellini), drained and rinsed
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon red wine vinegar
  • 1 tablespoon chopped Italian parsley
  • 2 cups arugula



1. Fill a large pot with water and bring to a boil. Add string beans and cook for 3 minutes, until al dente. Drain and place beans in a bowl of ice water to prevent further cooking.
2. When fully cooled, remove beans, dry, and cut into bite–size pieces.
3. Add tuna to a large bowl and gently break up the pieces with a fork. Add string beans, onion, celery, white beans, oil, vinegar, and parsley and toss to combine. Season to taste with salt and pepper.
4. Place arugula on a large serving platter and top with tuna salad.

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