Tuna and White Bean Salad

Toss tuna and white beans with cherry tomatoes, olives and capers and a lemon-mustard dressing.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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1 tablespoon whole-grain mustard

2 lemons, 1 juiced and 1 cut into 4 wedges

Kosher salt and freshly ground black pepper

1 cup ripe cherry or grape tomatoes, halved

1/2 cup jarred pickled mushrooms

1/4 cup chopped pitted kalamata olives

1 tablespoon capers, drained

One 15-ounce can white beans, drained and rinsed

One 12-ounce can tuna packed in oil, drained

4 ribs celery, thinly sliced on an angle

5 cups mixed greens

Warm pita bread, for serving


  1. Whisk the mustard, lemon juice and a pinch each of salt and pepper together in a small bowl until combined. Toss the tomatoes, mushrooms, olives, capers, beans, tuna and celery together in a medium bowl just to combine and lightly break up the tuna. Add the dressing and toss to coat. Adjust the seasoning with additional salt and pepper.
  2. Divide the greens among 4 plates and spoon the tuna mixture on top. Serve with warm pita bread and lemon wedges.
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