White Bean and Tuna Salad

This colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.

White bean and tuna salad

Makes four servings
Prep time: 10 minutes



  • 3 tbs. extra-virgin olive oil
  • 2 tbs. mayonnaise
  • 2 tbs. lemon juice
  • 1/2 tsp. lemon zest
  • 1 tsp. Dijon mustard
  • 1 garlic clove, minced
  • 2 tbs. minced fresh dill
  • 1/4 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper


  • 6 cups tightly packed arugula
  • 1/2 cup thinly sliced red onion
  • 1 15-oz. can white beans, drained and rinsed
  • 1 5-oz. can sustainably caught tuna, drained and flaked
  • 8 oz. cherry tomatoes, halved


  1. In a small bowl, combine dressing ingredients and whisk thoroughly until blended.
  2. Put the arugula, red onion, white beans, tuna, and cherry tomatoes in a large bowl and toss gently to combine.
  3. Drizzle about half the dressing over the salad and toss again to coat. Divide into bowls and top with more dressing to taste.

Tip: A good starting formula for homemade salad dressing is one part acid to three parts fat. It’s a flexible ratio, so taste and adjust the flavor as needed.

is an Experience Life senior editor.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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