Tuna and White Bean Salad with Dijon Dressing
Why this recipe works
- Fast and filling: Canned tuna and white beans make the salad substantial without any cooking.
- Bright dressing: Lemon juice and Dijon mustard cut through the richness of the tuna and olive oil.
- Good texture balance: Creamy beans, flaky tuna, crisp onion and juicy tomatoes keep each bite varied.
Get the most out of this recipe
Texture tips
- Drain the beans well: Rinsing and draining the beans thoroughly keeps the dressing sharp rather than watery.
- Keep the tuna in flakes: Toss gently after adding the dressing so the tuna stays in larger pieces instead of breaking down.
Ingredient notes
- Choose the tuna to suit the finish: Tuna packed in olive oil gives a richer salad, while tuna in spring water keeps the dressing lighter and brighter.
- Adjust the lemon at the end: Taste after tossing and add a little more lemon juice if the beans have softened the sharpness of the dressing.
- Use fresh herbs: Fresh parsley gives the cleanest finish; dill is a good alternative if you want a more pronounced herbal note.
Make-ahead tips
- Make ahead for lunch: The salad can be stored in an airtight container in the fridge for up to 2 days.
- Add herbs just before serving: Keep the parsley back if preparing in advance, then stir it through at the end for fresher flavour.
- Refresh before eating: If the salad looks a little dry after chilling, toss it with a squeeze of lemon juice before serving.
Serving ideas
- Serve with bread: Crusty bread, toast or flatbread makes it a more complete lunch.
- Spoon over leaves: Serve over crisp salad leaves for a lighter plate with extra freshness.
- Finish simply: A little extra parsley, black pepper or lemon zest gives a clean final lift.
Equipment you'll need
Ingredients
Instructions
- Drain and rinse the white beans, then tip into a mixing bowl. Drain the tuna and flake it into the bowl in large pieces.
- In a small bowl, whisk together the Dijon mustard, the juice of the lemon, olive oil, fine sea salt and black pepper until emulsified. Taste and adjust with a little more lemon juice if you want it sharper.
- Thinly slice the red onion, halve the cherry tomatoes, and finely chop the parsley. Add them to the bowl with the beans and tuna.
- Pour over the dressing and toss gently so the tuna stays in flakes. Serve straight away, or leave for 5 minutes for the flavours to mingle.
Recipe notes
Tips
- For the best texture, rinse the white beans well and let them drain for a minute so the dressing does not get diluted.
- If serving later, keep the parsley back and stir it through just before eating for the freshest flavour.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a coarser texture.
- Replace lemon with lime for a slightly more aromatic, sharper dressing.
- Replace fresh parsley with fresh dill for a more pronounced herbal note.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. Stir well before serving; if it looks a little dry, squeeze in a little extra lemon juice and toss again.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Fish Mustard
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