Mediterranean White Bean and Tuna Salad

"This is so easy to make and usually I have all the ingredients at home. It is healthier and lighter than the heavy mayonnaise tuna salads and more convenient to take along to picknicks and barbeques. It tastes great served on lettuce or on bread. You can use any fresh herbs you want with this. I like it best with either sage or rosemary and thyme. One more tip: Use solid tuna, not the flaky kind, to get the best results."
photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
Ready In:




  • First combine all of the liquid ingredients,garlic, salt and pepper. Whisk.
  • Add the remaining ingredients. Stir to combine.
  • Refrigerate at least 2 hours for best results.
  • You could add chopped black olives or diced tomatoes on top to garnish.

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  1. This was a nice change of pace from the usual tuna I make. The only change I made was to only use a quarter of an onion -- my red onions were ginormous, so there would've been more onion than tuna if I used a whole one! Nothing major, but I found it to be a tiny bit too vinegary for me, so I'll probably cut the vinegar amounts in half next time. I made a sandwich out of mine, but I bet this would be lovely on crackers, or in a tuna melt with provolone or mozzarella cheese. Don't skimp on the chilling time for this, either; it does great things for the flavor. Good stuff, thanks for posting! Made for PAC Fall 08


I grew up in Germany but my background is German/Spanish/Irish/Native American. I would say my cooking style is a mix of all of them. I like to cook simple clean food. I usually don't use any packaged or processed products. Most of the time I make everything from scratch. I use only organic meat and dairy products and many other organic products and I believe it makes a big difference not only healthwise but also in taste. We have two kids. A 3 year old and a 9 year old. I try not to adapt the food for them too much. They are used to eating what we eat. Growing up I didn't really learn how to cook. At least I didn't care enough to remember anything.But living centrally in Germany I was able to travel and eat European food in it's respective Countries: Italian food in Italy, Spanish food in Spain, French food in France and so on. I really missed that when I moved to the States. I started cooking the week after I got married and have been cooking and teaching myself ever since. Now cooking is not only one of my two hobbies (photography being the other one)but I also see it as therapy. It calms me down after a stressful day, it cheers me up when I feel down and it helps me center my thoughts when I have a lot on my mind. :) Thank you so much to whoever gave me the gift of premium membership. I really appreciate it :) <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <a href="" title="banner3 by *sparkly*, on Flickr"><img src="" width="500" height="250" alt="banner3" /></a> <img src="" border="0" alt="Photobucket"> <img src=> <img src="" border="0" alt="Photobucket"> <img src=""> <img src="" border="0" alt="Susie's Banner for Newest Zaar Tag"> <img src="" border="0" alt="Annacia's banner for Zaar Tag"> <img src="">
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