Name: Lemon tuna & white bean salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 (15-oz) cans canned cannellini beans, drained and rinsed; 2 (5-oz) cans canned tuna in water, drained; 1 cup cherry tomatoes, washed and halved; ¼ cup red onion, very thinly sliced; ¼ cup fresh parsley, washed and chopped; 3 tbsp lemon juice; 3 tbsp olive oil; ¼ tsp fine salt; ¼ tsp ground black pepper

Gather your ingredients

A little prep first.

Check ingredients as you gather them.

2 (15-oz) cans canned cannellini beans, drained and rinsed
2 (5-oz) cans canned tuna in water, drained
1 cup cherry tomatoes, washed and halved
¼ cup red onion, very thinly sliced
¼ cup fresh parsley, washed and chopped
3 tbsp lemon juice
3 tbsp olive oil
¼ tsp fine salt
¼ tsp ground black pepper

Equipment

Colander
Large mixing bowl

Let’s get cooking

One step at a time.

0 of 3 steps complete

01Mix a simple dressingWhisk lemon juice, oil, salt and pepper in the serving bowl.
02Dress the beans and vegetablesLet excess rinse water drain off the beans. Add them to the bowl with tomatoes, onion and parsley; turn gently to coat.
03Fold in the tunaBreak the tuna into bite-size flakes and fold through the salad without mashing the beans. Divide among four bowls and serve, or cover and refrigerate promptly.

Checks and saved recipes stay in this browser when storage is available.

A few useful notes

For a milder onion bite, rinse the sliced onion under cold water and drain well before adding.

Keep this salad chilled until serving; no-cook does not mean shelf-stable once assembled.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can weights refer to the unopened contents; drain and rinse where instructed.

Researched, with credit.

This recipe draws on the published methods below, with instructions written for The Cook’s Brief. We have not cooked or kitchen-tested this version. Our image is an AI-generated illustration of the dish.

Sources checked 2026-10-02. How we work.