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  • Writer's pictureChloë's Kitchen

Tuna & White Bean Salad

This is so simple, light, fresh and classic. It's the perfect protein packed lunch to serve on it's own, in a pita or in lettuce cups. It's so quick to throw together and I always keep everything to make it on hand last minute for a quick lunch fix. It transports me to Europe in one bite. There is no mayo added, it's very light and clean and you have to make it asap!


Two 7oz jars good quality wild caught tuna in olive oil (drained)

1 can organic white cannellini or great northern beans 

1 shallot, finely diced 

1 clove garlic, crushed 

Juice and zest of one lemon 

Finely diced dill  

1 tbsp Dijon mustard 

1 tsp champagne (or sherry) vinegar 

2 tsp olive oil 


Dash of Tabasco sauce

Dash of Worcestershire sauce

Finely rice the shallots and garlic, add them in to a large bowl.

Add in your drained jar of tuna. I like the Tonino tuna.

Then drain and wash your can of white beans. I often use a great northern bean because cannellini beans have a thicker skin which is better for a soup or stew. But you can use either.

Finely dice your dill.

Zest and juice your lemon and add it in with the Dijon mustard and champagne vinegar.

Mix it all together. Add in your dashes of Worcestershire sauce and Tabasco for a little kick.

Sprinkle over some maldon sea salt and a few scrunches of black pepper.

Mix it all together and it's ready to go!

This keeps well in the fridge for 3-4 days in an airtight container.

If you're feeling extra, you could also make a little cheats version of Calabrian chili, lemon aioli on top and drizzle it over:

Add together 1/2 cup of mayo, 1 tsp Calabrian chili and juice of half a lemon. Whisk it together and serve with the tuna salad on top or on the bread.

You can serve it in a pita or on Ezekiel bread. Or my favorite, in a butter lettuce cup with avocado added on top. You can even eat it alone in a bowl.



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