Tuna and White Bean Salad

Total Time
Prep 30 mins
Cook 0 mins

This comes from the back of a Triscuits box. The recipe is by Rachael Ray.

Ingredients Nutrition


  1. Drain beans well and place half the beans into a bowl.
  2. Mash remaining beans with a fork.
  3. Combine mashed and whole beans with tuna, onion, rosemary, and arugula.
  4. Dress the salad with lemon juice, olive oil, salt, and pepper.
  5. Serve with crackers.
Most Helpful

I've been making a version of this that I found in Sunset Magazine as Tuscan Tuna Salad a few years back. It adds celery and leaves off the rosemary, arugula and lemon juice. I buy tuna packed in olive oil at Trader Joe's Market and it seems to have just the right amount, without needing to drain and add oil back in. I have used a 1/2 can and a whole can of white beans, at various times. Either way seems to work. I haven't tried the idea of mashing part of the beans. That is very Italian. I will try that next time.

sg1427 August 11, 2010

The lemon juice makes this so fresh; the rosemary lends an earthy flavor; the arugula has a crisp, peppery bite; and the beans and tuna make this so hearty for my lunch. I served it with Black Pepper and Olive Oil Triscuits. Yum.

Ms B. March 25, 2008