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Herbed Tuna and White Bean Salad

This is a quick and delicious salad that can be made special for guests—or yourself—by grilling fresh tuna steaks instead of using canned. —Charlene Chambers, Ormond Beach, Florida
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 4 cups fresh arugula
  • 1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
  • 1 cup grape tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/3 cup chopped roasted sweet red peppers
  • 1/3 cup pitted Nicoise or other olives
  • 1/4 cup chopped fresh basil
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 2 cans (5 ounces each) albacore white tuna in water, drained


  • Place first seven ingredients in a large bowl. Whisk together oil, lemon zest, lemon juice, garlic and salt; drizzle over salad. Add tuna and toss gently to combine.

Test Kitchen tips
  • Kalamata olives, though stronger in flavor, would be a good substitute for Nicoise olives.
  • Extra virgin olive oil adds a subtle fruity flavor to the dressing, but plain olive oil could be used instead.
  • Nutrition Facts
    2 cups: 319 calories, 16g fat (2g saturated fat), 30mg cholesterol, 640mg sodium, 20g carbohydrate (3g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 1 starch, 1 vegetable.

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