This tuna salad comes with extra protein thanks to white cannellini beans. And while it's tasty enough to eat on its own, this tuna salad is especially good when scooped up with crusty bread.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine beans, tuna, arugula, red onion, and parsley.

  • For dressing, in a screw-top jar combine vinegar, oil, oregano, salt, and pepper. Shake well to combine.

  • Pour dressing over tuna mixture; toss gently to combine. Squeeze juice from half of a lemon over salad. Serve with toasted crusty bread, if desired.

Nutrition Facts

274 calories; 13 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 30 mg cholesterol; 644 mg sodium. 252 mg potassium; 15 g carbohydrates; 5 g fiber; 1 g sugar; 22 g protein; 0 g trans fatty acid; 577 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 1 mcg vitamin b12; 98 mg calcium; 2 mg iron;

Reviews (4)

40 Ratings
  • 5 star values: 20
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 1
Rating: 5.0 stars
Rating: 5.0 stars
Lovely summer meal - delicious. I used spinach, did not have parsley and only added one can of tuna. I am adding this to my favorite summer recipes, I love that it is high protein, has a good amount of fiber and is fast and easy. I had this bookmarked for awhile because I was not sure how it would taste, glad I finally made it.
Rating: 5 stars
This is a perfect summer lunch with friends: easy to prepare, healthy and quite tasty. The fresh parsley and lemon juice absolutely make this dish.
Rating: 5.0 stars
Very good. I added olives which made it very close to a dish I had in Florence.
Rating: 4.0 stars
Rating: Unrated
My husband and I loved this recipe and will make it again. It was healthy and light but with lots of flavor.