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Lunch recipe · from the recipe book

Lemony Tuna and White Bean Salad

Flaky tuna and creamy white beans tossed with crisp celery, sweet cherry tomatoes, sharp red onion and briny capers in a bright lemon and olive oil dressing.

Lemony Tuna and White Bean Salad

Ingredients

  • 1 lb450 gLight tuna, canned in water, drainedflaked
  • 2 cups380 gWhite beans, canned, drained and rinsed
  • ½ cup chopped80 gRed onionfinely chopped
  • ¼ cup60 gLemon juice
  • 3 tbsp40 gOlive oil
  • 1½ tbsp15 gCapersroughly chopped
  • 2½ stalks100 gCelerythinly sliced
  • 2 cups300 gCherry tomatoeshalved
  • ½ cup chopped30 gFresh parsleychopped
  • 4¼ cups chopped200 gRomaine lettucechopped
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper

Steps

  1. In a large bowl, stir the red onion into the lemon juice and let it sit while you prep the rest, to soften its bite.
  2. Whisk the olive oil, capers, black pepper and red pepper flakes into the lemon and onion.
  3. Add the white beans, celery, cherry tomatoes and parsley and toss to coat.
  4. Gently fold in the tuna, keeping some chunks intact.
  5. Divide the romaine among four plates or bowls and spoon the tuna and bean salad on top. Serve right away.

Contains: Fish.

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Saved in the Every Helping recipe book on October 19, 2026.

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