Tuna-Style White Bean Salad
Flaky tuna and creamy white beans tossed with celery, lemon, and fresh herbs.
Sodium note
Choosing no-salt-added white beans and low-sodium or fresh-cooked tuna keeps this classic lunch salad well under typical canned versions.
Ingredients
- 2 (5-ounce) cans low-sodium tuna in water, drained and flaked
- 1 (15-ounce) can no-salt-added cannellini beans, drained and rinsed
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard (no-salt-added)
- 1/2 teaspoon garlic powder
- Freshly ground black pepper, to taste
- Butter lettuce leaves, for serving
Method
- 1
In a large bowl, gently combine the flaked tuna, white beans, celery, red onion, and parsley.
- 2
In a small bowl, whisk together the olive oil, lemon juice, mustard, and garlic powder.
- 3
Pour the dressing over the tuna mixture and fold together gently, keeping the beans mostly whole.
- 4
Season with black pepper and serve over butter lettuce leaves or scooped onto whole-grain crackers.
Nutrition (estimated, per serving)
- Calories
- 240
- Protein
- 22g
- Carbs
- 16g
- Fat
- 10g
- Sodium
- 110mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Use canned salmon in place of tuna for a change of pace.
- Swap cannellini beans for chickpeas or navy beans.
- No fresh parsley? Fresh dill makes a lovely substitute.
Tips
- Look for tuna labeled 'low sodium' or 'no salt added'—regular canned tuna can carry 200-300mg per serving.
- Mashing a few of the beans lightly gives the salad a creamier texture, similar to traditional tuna salad.
- This salad keeps well for 2 days refrigerated, making it a great meal-prep lunch.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
