Lemon Dill Tuna White Bean Salad

Mediterranean tables often celebrate bright citrus and herbs with simple pantry fish. This lemon-dill tuna white bean salad folds chunky tuna and creamy cannellini with fresh dill, lemon zest, and olive oil for a lively, no-fuss lunch.

Serves 4 · 15 min prep

Estimate for one serving

• 295 cal
• 32g protein
• 18g carbs
• 12g fat

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Ingredients

• 3 cans (5 oz each), drained canned solid white tuna in water
• 1 can (15 oz), rinsed cannellini beans
• 1/4 cup chopped fresh dill
• 2 lemons
• 3 tbsp extra-virgin olive oil
• 2 celery stalks
• 1/4 small red onion
• 1 tsp Dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 4 cups baby spinach or arugula

Instructions

1. 1Drain the tuna well and flake it into a large mixing bowl with a fork so pieces stay chunky rather than mashed.
2. 2Rinse and drain the cannellini beans thoroughly, then add them to the tuna.
3. 3Finely dice celery and red onion. Chop the dill fronds. Zest one lemon, then juice both lemons.
4. 4In a small bowl whisk olive oil, lemon juice, lemon zest, Dijon, salt, and pepper until emulsified.
5. 5Pour the dressing over tuna and beans. Add celery, onion, and dill. Fold gently until everything is coated and bright.
6. 6Taste and add another pinch of salt or squeeze of lemon if the salad needs more pop. Let it sit 5 minutes so flavors marry.
7. 7Divide baby greens among four bowls or containers. Spoon a generous mound of tuna-bean salad over each bed of greens.
8. 8Serve chilled or at cool room temperature with cracked pepper on top. Pack dressing-tossed salad separately from greens if prepping ahead so leaves stay fresh through midday.