Tuna, Tomato & White Bean Salad
Yield: 4-5 servings
Pantry staples and a few fresh ingredients make this flavor-packed, protein-rich salad a breeze. Enjoy it as an easy lunch or pair with an ear of corn, piece of cornbread or a crusty roll for a light but filling dinner. (Leftovers taste great, too!)

For the vinaigrette:

  • ¼ cup (56ml) olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • 1 tablespoon (15g) Dijon mustard
  • ½ tablespoon (7ml) freshly squeezed lemon juice + the zest of 1 lemon
  • ½ teaspoon kosher salt and several turns of the pepper mill

For the salad:

  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 2 (5-ounce) cans tuna, drained (in olive oil or water as preferred)
  • 2 cups cherry or grape tomatoes, halved
  • ½ cup mix of fresh herbs (like basil, chives, parsley, thyme and oregano*)


  1. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon, lemon juice, salt and pepper until emulsified. The dressing should have some zing, as this is needed to flavor the salad well.
  2. Place the beans in a large bowl. Add the 2 cans of drained tuna. I flake with a fork as I add to the bowl, keeping some good-size chunks.
  3. Add the tomatoes and herbs, and toss to incorporate.
  4. Pour enough vinaigrette over the salad to evenly coat. I usually add most but not all. At this point you can cover and refrigerate the salad for an hour or two. In this case, you may want to add an extra drizzle of the dressing just before serving, as beans are absorbent. Any extra dressing is also helpful if you choose to add optional extras (see notes section) like greens, artichokes, etc.
  5. Serve at room temperature or chilled with a crusty piece of bread, corn on the cob, zucchini noodles, or all by itself. Cover and store any leftovers in the refrigerator where they will keep for approximately 4 days.


*Limit the total amount of stronger tasting herbs like oregano and thyme to 2 tablespoons and feel free to use lighter-tasting herbs like basil, chives and parsley more liberally.

Feel free to customize this salad with the following complementary modifications:
Several handfuls of roughly chopped, fresh spinach, arugula or pea shoots.
A half cup, more or less, of crumbled feta
A half cup or so of pitted and sliced or halved Kalamata olives
A spoonful or two of capers
A cup, give or take, of canned artichoke hearts, well drained and quartered
Garbanzo beans instead of cannellini beans
Canned wild salmon (or leftover cooked tuna or salmon instead of canned)
Add some chopped avocado just before serving
Sprinkle with roasted pumpkin seeds (pepitas) before serving

More recipes at FountainAvenueKitchen.com