Tuscan Tuna and White Bean Salad

Tuscan Tuna and White Bean Salad

Prep Time 20 minutes
Course Salad
Cuisine American
Servings 6
Calories 279 kcal


  • 6 oz can of tuna packed in spring water
  • 15 oz can of cannellini or Great Northern white beans rinsed and drained
  • ½ cup olive oil extra virgin
  • ½ cup red onion chopped
  • 1 small Zest and juice
  • 1/3 cup kale chopped into bite-sized pieces
  • 1/3 cup arugula chopped
  • 1/3 cup flat Italian parsley chopped
  • Tabasco or other hot sauce to taste
  • ½ teaspoon freshly ground black pepper
  • Salt and more extra virgin olive oil to taste


  • Drain the tuna and place in a large mixing bowl.
  • Add beans and stir gently to combine.
  • Add olive oil, onions, lemon zest and juice, kale, arugula, parsley and mix to combine.
  • Add Tabasco, black pepper and salt to taste.
  • Store covered in the refrigerator for up to one week. Allow to reach room temperature before serving. Add a little more extra virgin olive oil if salad gets dry, as the beans may suck up liquid.


May 2020, Rebecca Merola, Function Junction



Calories: 279kcalCarbohydrates: 19gProtein: 11gFat: 19gSaturated Fat: 3gCholesterol: 10mgSodium: 78mgPotassium: 381mgFiber: 4gSugar: 1gVitamin A: 695IUVitamin C: 21mgCalcium: 62mgIron: 2mg
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