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White Bean Tuna Salad

This white bean tuna salad is loaded with fresh herbs, roasted red peppers and pickled onions. Dressed in a tangy olive oil dressing and served on sourdough toast, it's the perfect make-ahead lunch!
5 from 16 votes
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  • 1 (14 ounce) can cannellini beans, drained and rinsed
  • 5 ounces tuna packed in water, drained
  • cup chopped roasted red peppers
  • cup chopped fresh herbs, like dill, parsley and chives
  • ¼ cup thinly sliced red onion or pickled onions
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 2 garlic cloves, minced or grated
  • 1 tablespoon oil from the jar of roasted red peppers
  • 3 tablespoons olive oil
  • kosher salt and pepper


  • Combine the beans, tuna, roasted red peppers, herbs and onions in a bowl.
  • In a smaller bowl, whisk together the vinegar, mustard, garlic, oils and a big pinch of salt and pepper. Pour the dressing over the tuna and white bean salad.
  • Toss everything together and taste. Season with more salt and pepper if needed.
  • Serve on toast, in a sandwich, on salad, in lettuce cups or with crackers. This stays great in the fridge for 3 to 4 days!

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