This delicious Cannellini Bean Tuna Salad is full of fresh flavors and contrasting textures. Soft beans, flaky tuna, crisp onion, fresh herbs and smoky peppers are all drizzled with a tangy vinaigrette that makes every bite dreamy. This salad can definitely hold its own as a main course.
White beans and tuna are a perfect pair in a salad, and you'll often see the two together in salads in Italian restaurants, called Insalata di tonno e fagioli. I never pass up the opportunity to order it.
And I love making this (not as authentic) version at home, and it's always a hit.
This is a rustic salad that we eat as a main course at my house -- sometimes with a crusty warm loaf of bread on the side.
It's fantastic for lunch or dinner -- and perfect for casual entertaining.
About the Ingredients
- cannellini beans - Cannellini beans are an Italian bean with a slightly nutty, earthy flavor. Often called White Kidney Beans because they're kidney-shaped, they retain their shape well when they're cooked, which is one of the reasons they work so well in salads. You can cook your own cannellini beans, or use canned beans for this recipe.
- canned tuna - Canned tuna in water is best for this recipe. I use Wild Planet tuna, which is known for its commitment to sustainability. (Not sponsored.)
- red onion - The red onion is an integral part of this salad -- the subtly sweet diced onion is so crisp and refreshing.
- spinach - I always prefer baby spinach for salads as the leaves are already bite-sized, and they're usually more tender than larger leaves. You can substitute with lettuce if you'd like. (I think it's great with baby red and green butter lettuce.)
- capers - Capers are unripened, pickled green flower buds. They're tart, tangy and salty, and spectacular with the beans and tuna.
- fresh basil - I use a lot of basil in this salad -- it's almost more of a second green, rather than an accent ingredient. Though a different, more peppery, flavor, arugula is a great substitution for the basil in this recipe.
- roasted red peppers - I love making fire roasted red peppers for this recipe. You can also save time by buying jarred roasted red peppers.
How to Make Cannellini Bean Tuna Salad
- If you want to cook dried cannellini beans and/or roast your own peppers, do so a couple of days ahead of time. (Click on the corresponding images for detailed instructions for how to do this.)
Recipe Tip: You can use canned beans and jarred roasted peppers to save time.
- Combine the beans, tuna, basil, spinach, peppers, onion, roasted peppers and capers.
Recipe Tip: In the instructions in the recipe card below, it says to roughly chop the basil and spinach. For both, if the leaves are very small, there's no need.
- Whisk balsamic vinegar, lemon juice and extra virgin olive oil together, and then pour it over the other ingredients.
- Mix and season generously to taste with salt and pepper.
* Pro Tip * It's almost always easiest to make salad dressing in a jar. Add all of the ingredients at once, put the lid on tightly, and shake! This is also a great way to travel with the dressing. Since you don’t want to dress the salad until you’re ready to serve, simply bring the jar along if you’re taking the salad to a party.
Variations
If you want to try different fish, salmon and cod would also be good. And shredded chicken is also delicious in the salad. Salmon poached in olive oil would be a great choice.
Making it Ahead
You can prep everything the night before, but don't add the dressing until just before serving. (Keep everything refrigerated except the dressing until you serve.)
More Recipes with Cannellini Beans
More Must-Try Main Course Salads
- Apple Chicken Cranberry Salad
- Shredded Chicken Cobb Salad
- Mexican Salad with Pepitas
- Parmesan Asparagus Salad
I hope you love my White Bean Tuna Salad as much as my family and I do!
Cannellini Bean Tuna Salad Recipe
Ingredients
- 2 cups cooked Cannellini beans drained
- 2 (5-ounce) cans solid white tuna in water, well drained
- ½ cup basil leaves, washed and dried, roughly chopped
- 1 cup packed spinach leaves, washed and dried, roughly chopped
- 1 cup roasted red peppers roughly chopped
- 1 cup red onion, finely chopped
- ½ cup capers
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- salt and freshly ground black pepper
Instructions
- Combine ingredients. In a large mixing bowl, combine the beans, tuna, basil, spinach, peppers, onion and capers.
- Make vinaigrette. In a small bowl, use a whisk to blend the oil with the vinegar and lemon juice.
- Assemble. Pour the vinaigrette over the bean mixture and season the salad generously to taste with salt and pepper.
NOTES
NUTRITION
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Eha
Have loved the tuna/cannellini combo for many years . . . glad to see how you prepare . . . little differences to try . . . don't think I have used spinach I love nor always added peppers. As I don't use tins actually have a pot of the beans cooking in the kitchen at the moment so the evening meal may yet be changed with a smile . . .
valentina
Thanks you, Eha. I've always loved the cannellini and tuna combination too. It's sort of an unexpected, but perfect blend. And how nice to have beans on the stove. By the way, if I haven't mentioned . . . I love your writing style -- it's always so poetic. 🙂
Eha
Thank you for such a lovely statement , Valentina. I write as I speak . . . usually with a big smile on my face, as these reads and comments are a small break from paidwork on the computer. As I write from my heart and absolutely with no ulterior motives I oft have a feeling 'Oh, will they understand all of this is in light-hearted, friendly fun' !
valentina
I do understand and I absolutely love it! Thank you for alwalys sharing your thoughts with us. 🙂 ~Valentina
Christina Conte
I can attest to the tastiness of cannellini beans and their nutrients are crazy high! I LOVE them and this salad is perfect lunch for me, too!
valentina
Ah yes, the nutrients! I love when something I love eating happens to be good for me too. 🙂 Thanks, Christina.
angiesrecipes
Another healthy yet very tasty salad! I love cannellini beans...they are so creamy and delicious.
valentina
Me too! Thanks so much, Angie. 🙂
kathryninthekitchen
Delicious Valentina.... I adore Cannellini Beans and use them in many dishes. This is divine and perfect for our continued hot weather in Sydney. 💙
valentina
Ah yes, it's warm over there. As we are just entering spring, we're starting to have mostly warmer days too -- well, in Southern California, anyway. 🙂 Enjoy and thank you!
Ron
Valentina, we love tuna and big white bean salads in the summer. I don't think we've ever tried one quite like yours, but now we will. Might go with fresh rocket instead of the spinach as I'm not a fan. A very yummy dish I think. Thanks for sharing.
valentina
Thank you, Ron. I think the somewhat peppery flavor of the rocket would be fantastic with this. Enjoy!
David
This is one of our favorites, although I have never had it with capers! Love that!
valentina
Thank you, David! If you like capers, they make this salad! 🙂
Nancy
I'm with David - I love the addition of capers to this salad! Valentina, how long would you say this salad holds? Could I make it a day or two before?
valentina
Yes!! I was eating it for 4 days! Probably best the 2nd and 3rd, but still tasty the 4th. I added fresh spinach on the 4th day. 🙂 Thank you, as always!
Marissa
This is just the kind of salad I'm craving now that spring has sprung! 😉 I love the Lemon-Caper Balsamic Vinaigrette!!
valentina
Thanks so much, Marissa. I love that we are jumping into spring with these lighter dishes and flavors. Enjoy and I hope you have a lovely week.
Dawn - Girl Heart Food
Love salads like this! It always amazes me with just a few simple ingredients what a delicious meal you could make. Delicious, Valentina 🙂 Have a wonderful week!
valentina
Thank you, Dawn!
CathyB
Valentina, where is the link to the recipe so that I can review the recipe and print?
valentina
Hi Cathy, the recipe is at the bottom of the page -- you can scroll down to it, or click on "jump to recipe" just below the title at the top. Enjoy and thanks for checking it out. 🙂
Deborah A Ryan
I always keep cannellini beans in the pantry, they are such a versatile staple. Enjoying this fast and fabulous recipe, on a bed of crisp romaine for dinner.
valentina
Perfect on a bed or romaine. Enjoy and thank you, Deb. 🙂
John / Kitchen Riffs
Tuna and white beans are dynamite together! Love this dish! And cannellini beans are definitely the "best" white bean!
valentina
Thanks so much, John. I agree! 🙂
Jeff the Chef
This salad has so many of my favorite things in it: I'm a huge tuna fan from way back. I love spinach, roasted red peppers, capers … and I'll put fresh, coarsely-ground black pepper on just about anything. White beans go great in this type of salad, and the whole thing is probably really good for you.
valentina
Thanks, Jeff. I love it too! And always a bonus when it's healthy. 🙂