Tuscan Tuna Salad
A fresh, no-mayo Tuscan tuna salad with creamy cannellini beans, sun-dried tomatoes, fresh herbs and a lemon-garlic dressing. Ready in 15 minutes and perfect for an easy, high-protein lunch.
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If your idea of tuna salad is a scoop of tuna mixed with mayo on white bread, this Tuscan tuna salad is about to change your lunch routine. This Tuscan tuna and white bean salad mixes flaky tuna with creamy cannellini beans, sun-dried tomatoes, fresh parsley and basil, then tosses it all in a zippy lemon-garlic dressing. It’s a tuna salad without mayo that comes together in 15 minutes, needs zero cooking, and tastes even better after a short rest in the fridge.
Pile it over mixed greens, tuck it into a pita, spoon it onto toasted sourdough, or scoop it up with crackers. This is the kind of no-cook lunch that keeps you full until dinner, and is made almost entirely from pantry staples you probably have right now.
Why I love this easy tuna and white bean salad
I love this salad for its sheer ease. Open a few cans, chop some herbs, shake up a dressing, and lunch is done. It’s my go-to easy make-ahead lunch for busy weeks, since it holds up beautifully in the fridge and the flavours get better by day two. I like that it feels fresh and light but never leaves me hungry an hour later. And it’s one of those no-cook lunch ideas that works year-round, from hot summer days to a quick desk lunch in the middle of winter.
What makes this Tuscan tuna salad healthy?
This healthy tuna salad recipe leans on two protein powerhouses: canned tuna and cannellini beans. Together they make it a high protein lunch with plenty of fibre to keep you satisfied through a busy afternoon. Swapping mayo for an extra-virgin olive oil dressing brings heart-friendly fats, and the lemon juice, fresh parsley and basil add brightness without extra salt or sugar. Sun-dried tomatoes bring a big punch of flavour in a small amount, so a little goes a long way.
RELATED: Love Italian-style bean salads? Try my Tuscan Bean Salad, a hearty, herb-packed bowl of beans and crunchy veggies that makes a perfect make-ahead lunch.
Ingredients you’ll need to make this Tuscan tuna salad
For the salad
- Canned tuna – flaky, protein-packed, and the star of the show. Tuna packed in olive oil adds extra richness.
- Cannellini beans – creamy Italian white beans that make the salad filling. Rinse them well.
- Sun-dried tomatoes – sweet, tangy and chewy. Chop them finely so you get a little in every bite.
- Red onion – a bit of crunch and bite.
- Fresh parsley – fresh, grassy flavour and colour.
- Fresh basil – the classic Italian herb that makes it taste like summer in Tuscany.
- Goat cheese (optional) – creamy, tangy crumbles folded in at the end.
For the dressing
- Extra-virgin olive oil – the base of the dressing, so use one you like the taste of.
- Fresh lemon juice – bright and zesty.
- Red wine vinegar – a little extra tang.
- Dijon mustard – helps the dressing come together.
- Garlic – one small clove is plenty.
- Italian seasoning – dried herbs for that Tuscan flavour.
- Salt and black pepper – to taste.
Salad making essentials
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ALLIGATOR CHOPPER
Cheese grater
LEMON SQUEEZER
ELEGANT SALAD BOWL
How to make Tuscan tuna salad
- Add the tuna, cannellini beans, sun-dried tomatoes, red onion, parsley, and basil to a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, Italian seasoning, salt, and black pepper.
- Pour the dressing over the tuna mixture and gently toss until everything is evenly coated. Be careful not to mash the beans.
- Fold in the goat cheese, if using.
- Refrigerate for at least 20 minutes before serving so the flavours can come together.
- Serve over mixed greens, tucked into pita bread, on toasted sourdough, or with crackers.
Make this Tuscan Tuna Salad, then check out my Mexican Tuna Salad, my La Scala Chopped Salad or more of my Salad Recipes for Lunch.
Tips and frequently asked questions about this Tuscan tuna salad
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
What kind of tuna is best for Tuscan tuna salad?
Solid white albacore or chunk light tuna both work. Tuna packed in olive oil gives the richest flavour and texture, but water-packed tuna keeps it lighter. Drain it well either way.
Can I make this tuna salad without mayo ahead of time?
Yes! This tuna salad without mayo is a great meal prep lunch. Make it up to a day ahead and keep it covered in the fridge. Give it a gentle stir before serving and add a squeeze of fresh lemon to brighten it up.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Keep it chilled and don’t leave it at room temperature for more than 2 hours. This salad does not freeze well.
What can I use instead of cannellini beans?
Great Northern beans, navy beans or chickpeas all make good swaps for cannellini beans.
How can I customize this salad?
Add chopped cucumber, celery or roasted red peppers for crunch, toss in some capers or Kalamata olives for a salty kick, or swap the goat cheese for crumbled feta. For a dairy-free version, leave the cheese out.
What should I serve with Tuscan tuna salad?
Serve it over mixed greens or arugula, stuffed into pita bread, on toasted sourdough, in lettuce wraps, or with your favourite crackers.
Don’t lose this recipe!
This Tuscan tuna salad is the lunch you’ll want on repeat: quick, filling, fresh, and made from pantry staples. Save this recipe to your favourite salads Pinterest board so it’s ready the next time you need an easy, healthy lunch idea!
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Tuscan Tuna Salad
Equipment You’ll Need
- Small bowl
Ingredients
For the salad
- 2 (5-ounce) cans tuna (drained and flaked)
- 1 (15-ounce) can cannellini beans (drained and rinsed)
- 1/3 cup sun-dried tomatoes (finely chopped)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons fresh basil (chopped)
- 1/4 cup goat cheese (crumbled, optional)
For the dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove (minced)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add the tuna, cannellini beans, sun-dried tomatoes, red onion, parsley, and basil to a large bowl.2 (5-ounce) cans tuna, 1 (15-ounce) can cannellini beans, 1/3 cup sun-dried tomatoes, 1/4 cup red onion, 1/4 cup fresh parsley, 2 tablespoons fresh basil
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, Italian seasoning, salt, and black pepper.1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 small garlic clove, 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Pour the dressing over the tuna mixture and gently toss until everything is evenly coated. Be careful not to mash the beans.
- Fold in the goat cheese, if using.1/4 cup goat cheese
- Refrigerate for at least 20 minutes before serving so the flavours can come together.
- Serve over mixed greens, tucked into pita bread, on toasted sourdough, or with crackers.
Notes
- Swap cannellini beans for Great Northern beans, navy beans or chickpeas.
- For a dairy-free version, leave out the goat cheese; or use crumbled feta instead.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other recipes to try
- Mexican Tuna Salad – a zesty Mexican-inspired twist on classic tuna salad.
- Tuscan Bean Salad – a hearty Italian-style bean salad packed with fresh herbs and crisp vegetables.
- La Scala Chopped Salad – the famous Beverly Hills chopped salad with salami, chickpeas and mozzarella.
- Grilled Peach Quinoa Salad – sweet grilled peaches and fluffy quinoa for a fresh, protein-packed bowl.
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