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Tuna And Bean Salad

Tuna And Bean Salad

  • Prep

    5 m
  • Ready In

    2 h 5 m
Edie Moon

Edie Moon

The combination of tuna with olive oil, lemon juice, and beans is inspired by the cuisine of Italy. The beans are green beans and cannellini beans, also known as white kidney beans. Serve cold or at room temperature.

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, mix together green beans, tuna, cannellini beans, chopped onion, olive oil, lemon juice, garlic, and cheese. Season to taste with salt and black pepper. Cover, and chill in the refrigerator for about 2 hours.
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Reviews

CRUISEM
14

CRUISEM

4/27/2005

WOW this is EXCELLENT!! I made two small changes added some sliced almonds and used lime juice since I was out of lemon. I served it on a bed of baby Romain lettuce. Thanks so much for a delightful new twist on tuna salad!!

CRETER
14

CRETER

8/29/2002

Very Good! So easy, and it tasted great. I served it on top of spinach leaves, but next time I will stuff it into a pita for a main dish sandwich.

DAVIST
11

DAVIST

5/12/2004

Not bad flavor - but next time I would use fresh green beans or omit them entirely. The frozen ones had a bad "freezer" taste that is usually eliminated by cooking. Otherwise a healthy alternative to typical mayo based tuna salad.

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