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Italian Tuna Salad

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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2 tablespoons lemon juice, from 1 large lemon

1 tablespoon capers, drained and chopped 

1 teaspoon Dijon mustard 

1/4 cup extra-virgin olive oil 

Kosher salt 

One 15-ounce can cannellini beans, drained and rinsed 

One 6.35-ounce jar olive oil-packed tuna, drained 

2 cups baby arugula 

2 small treviso, cut into 2-inch pieces 

1 Belgian endive, cut into 2-inch pieces 

1 small bulb fennel, shaved on a mandoline or sliced thinly with a knife 

1/2 cup fresh Italian parsley leaves 


  1. Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.