Tuscan Tuna & White Bean Salad with Lemon-Dill Vinaigrette
Forget heavy, mayo-laden tuna salad. This vibrant, protein-packed Tuscan-inspired version delivers a creamy texture and robust flavor using a clever mashed white bean and Greek yogurt base. Loaded with vegetables and bright herbs, it’s a perfect example of a satisfying, nutrient-dense Mediterranean meal that comes together in minutes.
Servings 4
Calories 283kcal
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Silicone Spatula
- Fork
Ingredients
- 2 6-ounce cans solid white albacore tuna packed in olive oil, no salt added
- 1 15-ounce can cannellini beans, no salt added, rinsed and drained
- ½ cup plain non-fat Greek yogurt
- ⅓ cup oil-packed sun-dried tomatoes finely chopped, plus 1 tablespoon of their packing oil
- ½ medium red bell pepper finely diced
- 3 stalks celery finely diced
- 3 tablespoons fresh parsley finely chopped
- 2 tablespoons capers rinsed thoroughly and drained
- 1 tablespoon fresh dill finely chopped
- 1 large clove garlic minced
- Zest and juice of 1 large lemon approx. 1 tsp zest and 3 tbsp juice
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the Flavor Base: In the medium mixing bowl, combine the minced garlic, lemon zest, the reserved 1 tablespoon of oil from the sun-dried tomatoes, and the freshly ground black pepper. Whisk briefly and set aside for 5-10 minutes to allow the garlic to infuse the oil.
- Create the Creamy Bean Emulsion : Add approximately half of the rinsed and drained cannellini beans to the bowl with the infused oil. Using the back of a fork, mash the beans thoroughly against the side of the bowl until they form a coarse, thick paste. This will serve as the creamy, binding element for the dressing.
- Whisk the Lemon-Dill Vinaigrette : To the mashed bean mixture, add the Greek yogurt and lemon juice. Whisk vigorously until the ingredients are fully combined into a smooth, creamy vinaigrette. Stir in the chopped fresh dill and parsley.
- Build the Salad Foundation : Drain the olive oil from the cans of tuna into a separate container (you can reserve it for another use). In the large mixing bowl, gently flake the tuna with a fork, leaving some larger, satisfying chunks.
- Incorporate the Vegetables and Beans : To the flaked tuna, add the remaining whole cannellini beans, the diced red bell pepper, diced celery, chopped sun-dried tomatoes, and the thoroughly rinsed capers. Gently toss to combine.
- Dress and Fold : Pour the creamy vinaigrette from the medium bowl over the tuna mixture. Using a silicone spatula, gently fold everything together until every ingredient is evenly coated. Avoid over-mixing to maintain the chunky texture of the tuna.
- Serve or Chill : For the best flavor, let the salad rest in the refrigerator for at least 15 minutes to allow the flavors to meld. Serve chilled on a bed of arugula, in a whole-wheat pita, or with whole-grain crackers.
Notes
- Tuna Choice: Using high-quality tuna packed in olive oil is key to the flavor and texture of this dish. The oil contributes to a richer mouthfeel.
- Rinsing is Crucial: Do not skip thoroughly rinsing the capers and beans. This step is essential for washing away excess sodium and ensuring the flavor profile is clean and bright.
- Serving Suggestions: This salad is incredibly versatile. For a complete Mediterranean meal, serve a scoop over a bed of mixed greens and farro, or create an open-faced sandwich on a slice of toasted, whole-grain sourdough bread.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. The texture and flavor are often even better on the second day.
Nutrition Facts
Serving Size: 1 (of 4)- Calories: 283 kcal
- Total Fat: 13 g
- Saturated Fat: 1.6 g
- Total Carbohydrate: 18 g
- Dietary Fiber: 8.7 g
- Total Sugars: 4.2 g
- Added Sugars: 0 g
- Protein: 24 g
- Sodium: 194 mg
- Potassium: 691 mg
- Cholesterol: 38 mg