Tuna & White Bean Salad
A protein-packed no-cook salad with tuna, cannellini beans and fresh vegetables. Ready in 10 minutes, ideal for lunch.
This is the kind of recipe that saves a busy day: no cooking, ready in ten minutes, and genuinely filling. Tinned tuna and cannellini beans together pack in protein and fibre, while red onion, tomato and a simple lemon dressing keep it fresh. It travels well for a packed lunch and only gets better as the flavours mingle.
Nutrition per serving
Ingredients
Makes 2 servings
- Tuna in water, drained 2 tins (290 g) / 10 oz
- Cannellini beans, drained 240 g / 8.5 oz
- Cherry tomatoes, halved 150 g / 5.3 oz
- Red onion, thinly sliced 0.5 small
- Olive oil 1 tbsp
- Lemon juice, parsley, salt, pepper to taste
Method
- In a large bowl, combine the tuna, cannellini beans, tomatoes and red onion.
- Drizzle with olive oil and lemon juice.
- Toss gently, season with salt, pepper and parsley, and serve.
Tips
- Let it sit for 10 minutes before eating so the flavours come together.
- Add cucumber or rocket for extra freshness and volume.
- Swap tuna for tinned salmon or chickpeas to vary it.
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Nutrition values are estimates per serving, calculated from typical ingredient values. Actual values vary with brands and portion sizes. Recipe images are AI-generated illustrations intended only as a visual impression of the dish, not a serving suggestion or a photo of the prepared recipe.
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