Tuna And Bean Salad

15 Reviews Add a Pic
  • Prep

    5 m
  • Ready In

    2 h 5 m
Edie Moon
Recipe by  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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Adjust Servings

Original recipe yields 2 servings



  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 (15)

Rate This Recipe


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!!



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.



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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Amount Per Serving (2 total)

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

Based on a 2,000 calorie diet



previous recipe:

Tomato, Tuna, and Bean Salad


next recipe:

Black Bean Tuna Salad