White Bean Tuna Salad

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This was such an easy & delicious salad to make! It's simple ingredients with minimal prep time & also very healthy. I would make this again for sure!

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delish! great summer lunch salad! (however, I used romaine lettuce & cucumbers instead of arugula

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Great dish and a solid recipe. Made this with some awesome Mayacoba (Canary beans I got from Rancho Gordo and had cooked up with a stalk of celery, and onion cut in two, and a carrot cut in two. Fished the veg out after cooking.

Forgot to put in the red onions in the salad, but it was fine without. I did add about a half teaspoon of red pepper flakes just to kick it up slightly. While it is certainly better with fancy tuna, using whatever kind of tuna you got is perfectly acceptable. Just adjust oil appropriately. I agree with letting it sit awhile. (Even better for lunch the next day!

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OMG this recipe was so good. I didnt have red wine vinegar so i used balsamic and i didnt have red onions so i used white ones. The taste was great will do this again :

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I didn't like this salad at all. I like all the separate ingredients, but when put together it just doesn't meld well. I won't be making it again.

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tuna salad will never be the same. Loved this. It does make a whole lot so I will cut in half next time. Unfortunately the food police have gotten to the tuna industry and finding tuna in EVOO was a surprising challenge. I ended up with Starkist yellowfin marinated tuna fillet in EVOO and roasted garlic and it was wonderful but you need to buy 3 cans because they are only 4.5 oz each resulting in your ratio of beans to tuna being out of whack. I never wash my capers because it removes all the flavor. The coarse sea salt is a must.

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This is a very tasty recipe. But the tuna mixture really does need to sit in the frig for 3 - 4 hours (or longer for the flavors to marry. Lite and delicious!

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I've been making this for a couple years. I've had to look it up several times because of loosing the printed copy. When I serve to guest, someone always leaves with my printed copy.

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this is not your regular tuna fish salad.

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I had to make some changes to the recipe according to what I had on hand, and also made a few tweaks to suit our taste. Used 3 cans of tuna in water, subbed sliced kalamata olives for the capers, and added 1/2 a chopped cucumber, fresh thyme, fresh parsley, and half a lemon of juice. Let this dish marinate for about an hour in the fridge if you can, then the beans soak up all of the good flavor. It was wonderful over romaine lettuce and I can't wait for the leftovers (will double it next time. A great change of pace from plain tuna salad or pasta salad!