Tuna and White Bean Salad with Heirloom Tomatoes

September 29, 2010
4 Ratings
  • Serves 1
Author Notes

As a recent college graduate and a newbie to the workforce, I'm still learning how to balance my time and budget. This recipe uses common pantry ingredients, making this lunch affordable and easy to make on a whim. Here are three reasons to love this dish: 1. This can be made in under 15 minutes from start to finish 2. You may already have most of these ingredients in your pantry 3. It's simple yet delicious. This easy salad made with tuna, cannellini beans, heirloom cherry tomatoes and topped off with a Dijon vinaigrette. Enjoy this dish with a good piece of bread or pita wedges for a portable and tasty lunch. - Constrained Cook —Constrained Cook

Test Kitchen Notes

A great recipe that utilizes ingredients you probably have right on hand and is incredibly fast to make. The flavors are really developed right away, but they also remain fresh a second day. ...which is perfect since I found that this makes enough for two servings! In just a few steps you transform canned goods instantly into a fresh-tasting, tangy salad that's ready to eat in minutes. Do not fear any "canniness!" The garlic, olive oil, and lemon are very effective there along with the fresh heirloom cherry tomatoes. And the dressing is perfect with the red wine vinegar and mustard. I added some fresh chopped herbs (parsley, thyme and chives), with some fresh lemon zest for some added enhancement, but this recipe works really well on its own, too. – Sagegreen —The Editors

What You'll Need
  • 2 5-oz cans of tuna (preferably in olive oil)
  • 1 15-oz can cannellini beans
  • 1 garlic clove; minced
  • 1 cup heirloom cherry tomatoes (or any cherry tomato)
  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon lemon juice (optional)
  • salt and pepper
  1. Drain and rinse the 15-oz can of cannellini beans.
  2. Heat the minced garlic in 1 tablespoon of olive oil. Add the cannellini beans and toss with the olive oil.
  3. Once the beans are warmed through, place them in a large bowl. Add the 2 cans of drained tuna to this bowl.
  4. Halve the heirloom cherry tomatoes and toss them into the large bowl.
  5. In a small bowl, whisk together the remaining 5 tablespoons of olive oil, red wine vinegar, Dijon mustard and lemon juice (optional).
  6. Pour the vinaigrette over the tuna, beans and tomatoes. Add salt to taste and season generously with freshly ground pepper. Gently toss all ingredients together.
  7. Serve at room temperature or chilled with a good piece of bread.
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  • aargersi
  • nannydeb
  • Sagegreen
  • gingerroot
  • Constrained Cook
    Constrained Cook

9 Reviews

Kansas December 29, 2014
I had this for lunch today. Great simple recipe!
aargersi October 11, 2012
I just made this with salmon instead of tuna because that's all I had, and I added fresh chives and basil. Delicious! A definite keeper for lunch rotation!
aargersi October 11, 2012
I just made this with salmon instead of tuna because that's all I had, and I added fresh chives and basil. Delicious! A definite keeper for lunch rotation!
Katie87 August 6, 2012
So yummy! Also made this for lunch, trying to eat healthier so I put it on a bed of spinach and kale. Simple and quick to make, and the vinaigrette was so tasty. Thank you! :)
nannydeb September 26, 2011
I made this for lunch today and it was easy and delicious! I'll definitely make this again and often.
Sagegreen October 9, 2010
This is really quick to make and stellar in taste!!!!
Constrained C. October 14, 2010
Thank you for testing my dish! I love your suggestion of adding fresh herbs and lemon zest. I will try that next time!
gingerroot September 30, 2010
Love everything you have in here. Thanks for an easy, delicious recipe.
Constrained C. September 30, 2010
Thank you gingerroot! These are some of my favorite ingredients, too. The vinaigrette really pulls everything together. I also love your idea of making maki for lunch. Will have to try that soon!