The short version
Tuna, cannellini beans, cucumber and tomatoes tossed in a bright lemon dressing, with no cooking required. Serves 2 · estimated total 10 minutes, including prep. Use canned tuna and canned white beans. All ingredients are served ready to eat; no cooking or marinating time is needed.
Why you’ll love this lemon tuna & white bean salad
- 10-minute targetThe timed method includes prep when you use the shortcut ingredients listed below.
- Dinner for twoExact base quantities make two portions; use the existing serving controls to scale the ingredients.
- Open, toss, dinner is done.Keep the tuna in large flakes rather than mashing it through the dressing. For a milder onion flavour, slice it as thinly as possible.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Drained canned ingredients. Use canned tuna and canned white beans. All ingredients are served ready to eat; no cooking or marinating time is needed.
Texture and doneness. Keep the tuna in large flakes rather than mashing it through the dressing. For a milder onion flavour, slice it as thinly as possible.
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Lemon Tuna & White Bean Salad
Tuna, cannellini beans, cucumber and tomatoes tossed in a bright lemon dressing, with no cooking required.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 2
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Equipment
- 8-inch chef’s knifeSee our pick →
- Lemon squeezerSee our pick →
Instructions
-
Drain tuna and rinse beans
0–3 min: Drain the tuna. Drain and rinse the beans, then shake off the excess water.
Look for: Shake excess water from the beans so the dressing stays bright. -
Chop the vegetables
3–7 min: Halve the tomatoes, dice the cucumber, finely slice the red onion and roughly chop the parsley.
Look for: Thin onion slices mix more evenly through the salad. -
Whisk the dressing and toss
7–9 min: Whisk the lemon juice, olive oil, salt and black pepper in a large bowl. Add the beans, tomatoes, cucumber, onion, parsley and capers; toss gently.
Look for: Coat the vegetables and beans before adding the delicate tuna. -
Fold in tuna and serve
9–10 min: Fold in the tuna in large flakes. Taste and adjust salt or lemon juice, then divide between two bowls and serve immediately.
Look for: Keep the tuna in large flakes rather than mashing it.
Recipe notes
- Timing condition: Use canned tuna and canned white beans. All ingredients are served ready to eat; no cooking or marinating time is needed.
- Practical tip: Keep the tuna in large flakes rather than mashing it through the dressing. For a milder onion flavour, slice it as thinly as possible.
- Equipment needed: Colander, large mixing bowl, knife.
- Recipe status: This original recipe has not yet been kitchen-tested. The total time is an estimate including ordinary prep under the stated shortcut conditions. Follow doneness cues even if cooking takes longer.
- Images: AI-generated editorial illustrations of the dish, not photographs from kitchen testing.
- Nutrition: Calculated estimates for one of two portions. Uses tuna canned in water, drained, and canned white beans as a cannellini proxy. Oil-packed tuna changes the calorie and fat estimates. Brand and seasoning differences can change the results.
- Cost: Not calculated; check local ingredient prices.
Nutrition per serving
- Calories
- 302
- Protein
- 25.9 g
- Carbs
- 34.1 g
- Fat
- 8.2 g
- Sat. fat
- 1.3 g
- Fiber
- 7.7 g
- Sodium
- 1006 mg
Nutrition is an estimate based on 2 servings and typical brands. Course: Dinner · Cuisine: Mediterranean-inspired.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Different white beans: Use the same drained weight of canned butter beans in place of cannellini beans.
- Scale thoughtfully: Ingredient amounts can be scaled, but larger batches may need more pan space or extra cooking time.
How to store and reheat
- Best texture: Serve immediately for crisp vegetables. Store the tuna in large flakes.
- Fridge: Refrigerate promptly in a shallow covered container at 40°F / 4°C or below, within 2 hours (1 hour above 90°F / 32°C). Use within 3 days, or the shortest remaining storage time of any ingredient. Keep the original cooking date for previously cooked chicken or rice.
- Serve chilled: Keep the salad refrigerated and serve cold; it does not need reheating.
Frequently asked questions
What is needed to make this in 10 minutes?
Use canned tuna and canned white beans. All ingredients are served ready to eat; no cooking or marinating time is needed. Preparation and the overlapping tasks are included in the method; timing is an estimate and equipment can make a difference.
Does the salad need marinating?
No. Toss it and serve immediately. There is no cooking or waiting period hidden outside the ten-minute method.
Has this recipe been kitchen-tested?
Not yet. This is an original recipe developed for this collection, with estimated timing. Cook to the stated doneness and package instructions rather than stopping solely because a timer ends.