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Easy Tuscan tuna and two-bean salad with cannellini beans, kidney beans, flaky tuna, red onion and fresh parsley in a rustic bowl.

Rustic Tuscan Tuna and Two-Bean Salad

This Tuscan tuna and bean salad is a hearty Mediterranean-style salad made with creamy cannellini beans, red kidney beans, flaky tuna, red onion and plenty of fresh herbs. A simple lemon-Dijon dressing brings everything together without overpowering the beans. It is fresh, filling and surprisingly quick to make.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Italian-Inspired, Mediterranean, Tuscan-inspired
Servings 6 servings
Calories 91 kcal

Equipment

  • Large mixing bowl
  • Small bowl or glass measuring cup for the dressing
  • Whisk or fork
  • Colander for rinsing and draining the beans
  • Can opener
  • Sharp kitchen knife
  • Cutting board
  • Measuring cups and spoons
  • Large serving spoon or salad tongs
  • Airtight container for storing leftover Tuscan tuna and two-bean salad

Ingredients
  

For the Salad

  • 1 540 mL cannellini beans, drained and rinsed
  • 1 540 mL red kidney beans, drained and rinsed
  • 2 170 g tuna drained and lightly flaked
  • ½ cup red onion finely chopped
  • ½ cup parsley fresh and roughly chopped
  • ¼ cup basil fresh and chopped

For the Lemon Herb Dressing

  • ¼ cup olive oil extra-virgin
  • 3 tablespoons lemon juice fresh
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic finely minced
  • ½ teaspoon oregano dried
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Prepare the beans. Drain and rinse the cannellini beans and kidney beans. Let them sit in the colander for a minute or two so extra water does not dilute the dressing.
  • Make the dressing. Add the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt and pepper to a small bowl. Whisk until combined.
  • Combine the salad. Place the beans, tuna, red onion, parsley and basil in a large mixing bowl.
  • Add the dressing. Pour the lemon herb dressing over the salad and gently toss. Try not to stir too aggressively or the tuna and softer beans can become mushy.
  • Let it rest. Leave the salad for about 10 minutes before serving. This little resting time makes a real difference—the beans absorb some of the bright, garlicky dressing.
  • Taste and serve. Add another squeeze of lemon or a small pinch of salt if needed. Serve chilled or at room temperature.
    • For the best Tuscan tuna and two-bean salad, let it rest for 10 to 15 minutes before serving. This gives the cannellini beans and kidney beans time to soak up the bright lemon herb dressing, making every bite more flavourful. Give it one gentle toss before serving so the tuna stays in nice, flaky pieces.

Notes

 

  • Drain the beans well before adding them to the bowl. Extra liquid can make this Tuscan tuna and two-bean salad watery and weaken the lemon herb dressing.
  • Rinse canned beans under cold water to remove the thick canning liquid and some of the excess sodium. Let them sit in the colander for a few minutes. It helps more than you might think.
  • Use good-quality tuna for the best flavour. Tuna packed in olive oil gives this Mediterranean tuna bean salada richer taste, while water-packed tuna creates a slightly lighter salad.
  • Leave the tuna in larger flakes rather than breaking it up too finely. Fold it into the salad gently so the finished dish still has plenty of texture.
  • Finely chop the red onion so it does not overpower the beans and tuna. If the onion is especially sharp, soak it in cold water for about 10 minutes, then drain it thoroughly.
  • Let the salad rest for 10 to 15 minutes before serving. The cannellini beans and kidney beans absorb the lemon, garlic and olive oil, making the flavour noticeably better.
  • Taste before adding extra salt. Canned tuna and beans can already contain quite a bit of sodium, so season lightly at first and adjust after the salad has rested.
  • Fresh herbs make a difference. Parsley adds freshness and holds up well, while basil gives the salad a lovely Italian-inspired flavour. Add delicate basil close to serving time so it stays bright.
  • Serve the salad slightly chilled or at room temperature. The olive oil dressing can taste muted straight from the refrigerator, so I usually let the salad sit out for about 10 minutes before eating.
  • This easy tuna and bean salad is naturally mayonnaise-free, making it a fresh, protein-packed option for lunch, light dinners, potlucks and summer gatherings.
  • Add leafy greens only when serving if you are making the salad ahead. Mixing them in too early can make them wilt and soften.
  • Do not freeze this salad. The beans can become soft and split after thawing, and the fresh herbs lose their texture. It is best enjoyed within 3 days.

Nutrition

Serving: 1servingCalories: 91kcalCarbohydrates: 3gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 0.1mgSodium: 208mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 479IUVitamin C: 11mgCalcium: 17mgIron: 1mg
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