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Tuna Salad with White Beans

This is such an easy tuna salad recipe that looks like high-end cuisine. You will love this tuna salad with white beans over toast or romaine lettuce.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 458kcal

Equipment

  • Pot
  • Sieve or colander

Ingredients

Tuna Salad:

  • 2 5-ounce cans solid albacore tuna no salt
  • 3 tablespoons mayonnaise
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon ground mustard
  • 1 teaspoon capers
  • 2 stalks celery trimmed and thinly sliced on an angle
  • 1/2 small vidalia onion thinly sliced
  • Salt and pepper to taste

White Beans:

  • 15 ounces canned cannellini beans drained and rinsed
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon crushed red pepper more or less to taste
  • Salt and pepper to taste

For Serving:

  • 2 eggs
  • 4 slices of warm, crusty bread
  • Fresh parsley optional

Instructions

Prepare the White Beans:

  • Combine the beans with the extra virgin olive oil, salt, pepper, and crushed red pepper and toss to combine. Allow to marinate for 20-30 minutes as you prepare the rest of the meal.

Hard-Boil the Eggs:

  • Bring a pot of water to a boil and lower the eggs into the water. Boil for 10 minutes (or desired time to boil). Remove and rinse with cold water. Peel and slice the eggs into rounds and season with salt and pepper.

Prepare the Tuna Salad:

  • Remove the tuna from the can and discard any liquid. Flake into bite-sized pieces.
  • In a bowl, whisk together the distilled white vinegar and sugar until the sugar is dissolved. Add the mayonnaise and whisk until smooth. Season with salt, pepper, paprika, and mustard. Add the capers and tuna and mix gently to combine.
  • Fold in the celery and Vidalia onion and season again to your preferences.

To Serve:

  • Pile the beans on top of the crusty bread and spoon the tuna salad on top. Arrange a few rounds of hard-boiled eggs on top and garnish with the parsley. Drizzle a bit of the remaining extra virgin olive oil from the beans on top of each dish. Sprinkle with parsley, if desired. Enjoy!

Nutrition

Calories: 458kcal | Carbohydrates: 27g | Protein: 28g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 116mg | Sodium: 405mg | Potassium: 744mg | Fiber: 6g | Sugar: 4g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 4mg