No-Cook White Bean Tuna Heirloom Tomato Bowls

Coastal Italian kitchens have long paired oil-packed tuna with creamy cannellini for quick, satisfying lunches. This no-cook bowl folds them with juicy heirloom tomatoes, sweet corn, and a bright Dijon vinaigrette over spinach.

Serves 4 · 15 min prep

Estimate for one serving

• 410 cal
• 28g protein
• 29g carbs
• 20g fat
• 8g fiber

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Ingredients

• 2 cans (5 oz each) canned solid white tuna in olive oil, drained
• 1 can (15 oz) canned cannellini beans, rinsed and drained
• 3 large heirloom tomatoes, wedged
• 1 1/2 cups fresh sweet corn kernels
• 1/2 cup celery, thinly sliced
• 1/3 cup fresh parsley, chopped
• 3 tbsp extra-virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 cups baby spinach
• 1/4 cup toasted pine nuts

Instructions

1. 1Drain the tuna and flake it gently into a large bowl so the pieces stay chunky rather than mushy.
2. 2Rinse and drain the cannellini beans thoroughly, then add them to the tuna.
3. 3Cut the heirloom tomatoes into thick wedges and add them along with the raw sweet corn kernels and sliced celery.
4. 4In a small jar or bowl whisk the olive oil, red wine vinegar, Dijon, salt, and pepper until emulsified.
5. 5Pour the dressing over the tuna-bean mixture and fold everything together carefully so the tomatoes stay intact.
6. 6Stir in the chopped parsley and let the bowl sit five minutes so the flavors mingle without any cooking.
7. 7Divide the baby spinach among four shallow lunch bowls as a cool base.
8. 8Spoon the tuna, bean, and tomato mixture over the spinach, making sure each bowl gets plenty of the bright dressing.
9. 9Scatter toasted pine nuts over the top for crunch and a little richness.
10. 10Serve immediately or pack into containers; the salad holds well for a few hours at cool room temperature or in the fridge.