Mediterranean Tuna and White Bean Salad – Simple, Elegant, and Totally Make-Ahead!

A pantry-friendly, no-cook salad that’s just as perfect for entertaining as it is for lunch!

I love a recipe that delivers maximum flavor with minimal effort—and this Mediterranean tuna and white bean salad does exactly that.

It’s light yet satisfying, completely no-cook, and packed with so much flavor. And since it only gets better as it sits, it’s a make-ahead dream.

I first shared this salad a few years ago, and it’s been on regular rotation ever since. So I figured it was time to give it a little refresh— using my new favorite canned tuna from Fishwife!

Fishwife is a female founded, ethically sourced and DELICIOUS line of tinned fish that I am obsessed with. So when they reached out and asked if they could send me some products I knew that it was time to share with you all!

Let’s make this salad!

Ingredients

• Fishwife albacore tuna
• cannellini beans
• red onion
• Italian parsley
• sun-dried tomato strips
• dried oregano
• extra virgin olive oil
• fresh lemon juice
• Dijon mustard
• garlic clove
• Kosher salt and freshly ground black pepper
• Radicchio leaves, for serving (optional)

Instructions

1. Rehydrate the sundried tomatoes in hot water, then drain.

2. In a medium bowl, combine the tuna, sun-dried tomatoes, beans, onion, parsley,  and oregano.

3. In a small jar or bowl, whisk or shake together the olive oil, lemon juice, mustard, garlic, salt, and pepper.

4. Pour the dressing over the tuna mixture and toss gently to combine.

5. Cover and refrigerate for at least 6 hours, or overnight.

6. Serve chilled, scooped into lettuce or radicchio leaves, or simply plated on its own.

Why You’ll Love It

• Pantry-friendly – It’s easy to have most of the ingredients on hand.
• Make-ahead – Perfect for meal prep or easy entertaining.
• No cooking required – A true lifesaver during hot weather (or just busy days).
• Balanced and beautiful – Protein-rich, full of good fats, and pretty enough to serve to guests.

Let me know in the comments if you make this recipe, or tag me on Instagram @sherisilver!

Mediterranean Tuna and White Bean Salad

sherisilver

A no-cook tuna and white bean salad packed with Mediterranean flavor. Easy, make-ahead, and perfect for lunch or light entertaining!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Main Course, Salad

Servings 4

Calories 665 kcal

Ingredients

  

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For the salad:

• 1 cup dehydrated sun dried tomato strips
• 3 3.2- ounce cans Fishwife Albacore Tuna in Olive Oil, drained and flaked
• 2 15- ounce cans cannellini beans, drained and rinsed
• 1/2 cup finely chopped red onion
• 1/4 chopped Italian parsley
• 1 teaspoon dried oregano

For the dressing:

• 3/4 cup olive oil
• 1/4 cup + 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 cloves garlic, peeled and minced
• kosher salt and freshly ground black pepper
• radicchio leaves for serving, optional

Instructions

 

Make the salad:

• Rehydrate the sun dried tomato strips: place in a bowl and cover with hot water. Let sit for 5 minutes, then drain.
• In a large bowl combine the tuna, beans, onion, parsley, oregano and hydrated tomatoes.

Make the dressing:

• Combine the olive oil, lemon juice, mustard, garlic and salt and pepper in a jar. Shake well and pour over the salad ingredients, stirring to coat. Cover and refrigerate for at least 6 hours, or overnight.
• To serve, place radicchio leaves (if using) on individual plates and spoon the salad into the leaves.

Nutrition

Serving: 1gCalories: 665kcalCarbohydrates: 45gProtein: 25gFat: 45gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 31gCholesterol: 14mgSodium: 239mgPotassium: 1698mgFiber: 10gSugar: 12gVitamin A: 264IUVitamin C: 19mgCalcium: 138mgIron: 7mg

Keywords canned tuna recipe, easy lunch salad, easy summer salad, healthy canned tuna recipe, Italian white bean salad, make-ahead bean salad, Mediterranean lunch ideas, mediterranean tuna salad, no-cook tuna salad, olive oil tuna salad, pantry tuna salad recipe, protein-packed salad, tuna and white bean salad

did you make this recipe?tag @sherisilver on instagram!

FAQ

Can I use water-packed tuna instead?
Yes! Just use a good-quality brand and add a bit more olive oil to the dressing to balance it out.

How long does it keep?
The flavors only improve with time. Store in the fridge for up to 3 days in an airtight container.

What if I don’t have cannellini beans?
Great Northern or navy beans are good swaps. Chickpeas work too, though they’ll add more texture.

Can I add anything else?
Definitely—try chopped cucumber, halved cherry tomatoes, capers, or even a handful of arugula right before serving.

Is this freezer-friendly?
No—this salad is best enjoyed fresh or within a few days of making it.

Just a Note:

This is an updated version of a recipe I first shared here—it’s still one of my absolute favorites, and I hope it becomes one of yours too!

About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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