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Tuna and White Bean Salad

Tuna and White Bean Salad


  • 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.

Nutrition Information

Per serving: 240 kcal cal., 5 g fat (1 g sat. fat), 22 g carb., 6 g fiber, 4 g sugar, 28 g pro., 125 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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