If you’re looking for something light but still satisfying on a warm day, this easy Cannellini Bean and Tuna Salad may be just the thing you need. It’s full of clean flavors with no mayo in sight.
Some summer days are so muggy you feel like the air is thicker than cane syrup. We’ve had a stretch of those steam bath days this year. It’s the kind of heat that makes you lose your appetite for anything remotely warm, and you automatically start looking for recipes like this one.
This Cannellini Bean and Tuna Salad is a nice change from the usual creamy tuna salads. I made it during one of those recent sticky weather weeks, and it hit all the right notes. It’s refreshing with plenty of protein to keep you going.
This recipe follows the same keep-it-simple approach I take with my Black Bean and Corn Salad. No fancy ingredients, just straightforward flavor that holds up well in the fridge.
Recipe Snapshot: Cannellini Bean and Tuna Salad
Cuisine: Mediterranean
Cooking Method: None
Total Time: 15 Minutes
Servings: 6
Primary Ingredient(s): Cannellini beans, tuna, celery, bell pepper, olive oil, red wine vinegar
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Love this light and healthy salad. A classic combination of tuna and beans. So easy to make and good for lunch (especially when you’re hungry and don’t want to spend time cooking).“
— Ann
What Makes This Recipe Special
- No mayonnaise keeps it clean and light, perfect for warm weather.
- It’s hearty without being heavy and packed with protein and fiber from tuna and beans.
- Quick to prepare! Comes together in about 15 minutes.
- Great for make-ahead and tastes even better after a short rest in the fridge.
Key Ingredients
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- Cannellini beans – Cannellini beans are simply white kidney beans. They’re a little creamy but hold their shape well. Be sure to rinse and drain them thoroughly before adding them to the salad.
- Tuna in oil – I recommend using oil-packed tuna for the very best flavor. Drain it well before adding it to the salad.
- Shallot – Soaking it briefly in vinegar will soften the sharp flavor.
- Celery and red bell pepper – For crunch and freshness.
- Olive oil and red wine vinegar – Components of the simple dressing that ties it all together.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Cannellini Bean and Tuna Salad
- Combine the finely diced shallot in a small bowl with red wine vinegar. Allow it to sit while prepping the remainder of the vegetables for the salad. Drain and rinse the shallot, discarding the vinegar.
Pro Tip
Many times when I use raw onion or, in this case, shallots, in a recipe, I give them a little time to sit with some red wine vinegar before I drain them and toss them into the mix. It really mellows the onion’s flavor and takes away a lot of its strong bite. This step is completely optional, but I highly recommend it.
- In a large bowl, gently combine the rinsed, drained beans, celery, bell pepper, parsley, onions, tuna, and the drained diced shallot. Do be gentle with this step. You don’t want to break or mash the beans.
Pro Tip
Please consider using tuna packed in oil for this recipe. It has such great flavor! I’ve never cared for the water packed tuna. It just tastes like…well…water. Tuna packed in oil is rich in flavor and delicious!
And truly, it’s not much higher in calories than the water packed especially if you drain off as much of the oil as possible. For a recipe like this, I try to find a good Italian tuna, but any brand will work as long as it’s oil-packed. Also, you can double the amount of tuna if you’d like a more “meaty” salad.
- In a small bowl, combine the olive oil, vinegar, salt, and pepper for the dressing. Pour over the bean and tuna mixture and toss gently until everything is combined and coated with dressing.
- Cover and refrigerate for at least 1 hour. Serve chilled.
Recipe Tips
- Letting the shallot sit in vinegar for a few minutes helps tone down its sharpness.
- Use a light hand when mixing so the beans don’t break up.
- Double the tuna if you prefer a meatier salad.
- Choose a good quality tuna packed in oil and drain it well. It adds richness that water-packed tuna just doesn’t have.
- Halved cherry tomatoes are a nice addition.
- Fresh basil or dill can be swapped in for the parsley.
- Try chickpeas in place of cannellini beans.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Stir well before serving.
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Questions About Cannellini Bean and Tuna Salad
Absolutely! The salad may be made a day ahead. In fact, it benefits from a rest in the refrigerator so the flavors can come together. Give it a gentle stir before serving.
Yes, you can. Great Northern, navy beans, and garbanzos all work, but cannellini beans do tend to hold their shape and have a smoother texture.
It is my understanding that the listed ingredients are naturally gluten-free. However, you should be sure to double-check the tuna and vinegar labels to be safe.
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Recipe
Cannellini Bean and Tuna Salad
Ingredients
- 1 large shallot finely diced
- 2 tablespoons red wine vinegar
- 31 ounces cannellini beans (white kidney beans) 2 cans, rinsed and drained
- 3 ribs celery finely diced
- ½ large red bell pepper finely diced
- ¼ cup fresh parsley chopped
- 2 green onions chopped
- 5 ounces solid white tuna packed in oil drained
Dressing:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Combine the finely diced shallot in a small bowl with red wine vinegar. Allow to set while prepping the remainder of the vegetables for the salad. Drain the shallot and discard the vinegar.1 large shallot, 2 tablespoons red wine vinegar
- In a large bowl, gently combine the rinsed, drained beans, celery, bell pepper, parsley, onions, tuna, and the drained diced shallot.31 ounces cannellini beans, 3 ribs celery, ½ large red bell pepper, ¼ cup fresh parsley, 2 green onions, 5 ounces solid white tuna packed in oil
- In a small bowl, combine the olive oil, vinegar, salt, and pepper for the dressing. Pour over the bean and tuna mixture and toss gently until everything is combined and coated with dressing.3 tablespoons extra virgin olive oil, 3 tablespoons red wine vinegar, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Cover and refrigerate for at least 1 hour. Serve chilled.
Notes
- Soaking the shallot in red wine vinegar for a few minutes softens its sharp flavor.
- Use tuna packed in oil for better flavor and richness; drain well before adding.
- Gently fold the ingredients to keep the cannellini beans from breaking apart.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Love this light and healthy salad. A classic combination of tuna and beans. So easy to make and good for lunch (especially when you’re hungry and don’t want to spend time cooking). I’ve just remembered I didn’t like the salad when I tried it for the first time. After a while, I decided to give it a chance and found myself simply unable to stop eating. My mom is a big fan too and says it tastes even better the next day.
Thank you for sharing!
You have changed my thinking on all things canned tuna Lana!
Once you try the oil-packed, you’ll never go back to the packed in water type. I promise :-)
This looks great; unlike others I’ve not made it before. I recently did have a chance to try some Wild Planet tuna though…so worth every single cent; it was amazing. This is going to be made!
I know you’ll put your own interpretation on it, too, Barb! I’d love to know what you think once you’ve made it.
You know I LOVE beans – this is GREAT!
Thanks, Kristen. This recipe also works well with cooked ham or chicken (really…almost any protein) if you don’t care for tuna.
This looks yummy and I can’t wait to try it. Thanks for the onion tip. I love salads with onion but dislike the sometimes overpowering taste the raw onion can give to cold salads. I will definitely try this with other recipes I make too!
You’re welcome, Heidi. That few minutes with the vinegar makes so much difference. It takes that stinging bite away and really mellows out the taste.
So happy to see this recipe. It is one of my go to salads….I am pinning yours…
Love, Mona
Thanks so much for pinning, Mona!
I have been making this salad for years but I think I will switch to your recipe.
thanks
Gloria
Yes, it is a classic isn’t it? Hope you enjoy this version, Gloria!