44 Reviews of White Bean & Tuna Salad

From: Sackville

On Nov 2, 2004

I make this all the time to take to work for lunch. You can add so many variations. Roasted red peppers are a nice touch or a few chilli flakes. Sometimes I add a bit of mustard into the dressing or use roasted garlic paste instead of raw garlic.

From: GaylaJ

On Mar 9, 2005

I make this often for lunch and I love it. I usually use chopped red onions, though, rather than the green ones and I like to add lots of freshly ground black pepper. I sometimes use garbanzo beans instead of cannellini, and I think they are also very good in this dish. Thanks for posting the recipe!

From: ladypit

On Nov 24, 2004

I really enjoyed this, though my canned beans were not as soft as I would like. I used leeks instead of green onions because that is what I had on hand. I enjoyed it on a toasted english muffin. Healthy, fast, cheap, and good. Wonderful!

From: West Texas Cook

On Jan 11, 2007

This was wonderful! And I had something just like it in Tunisia, though I don't know what type of vinegar they used. But after one bite that's what it reminded me of. I've made it a few times, always trying something a little different, once I put some Feta on it, another time I went for spicier, and another I used garbanzo beans. Any way you do it, it's a perfect recipe as is, easy as can be and most of us have some version of these things on hand. Thanks for posting!

From: Kasha

On May 18, 2005

Just saw this in a thread and went and made it. 5 minutes later, and having used only things in the house, I have a nice side dish for tonight, and lunch for work for at least two days. Really good, cheap recipe too. I threw in a package of cherry tomatoes for color.

From: jennifer in new jersey

On May 19, 2005

simple, great tasting, and healthy. didnt have balsamic vinegar so i used apple cider. still tasted excellent. i added 1/2 tsp sugar. will make this again for sure.

From: ms_bold

On Oct 13, 2006

This was a really good lunch. I didn't add the olive oil, and used white balsamic vinegar instead of regular. It is a bit sweeter and the lighter color of the vinegar didn't muddy the tuna and beans, as regular balsamic might. I added a grind of fresh black pepper on top, too. I question the serving suggestion for 4, as I have a ton left for the rest of the week's lunches.

From: Cilantro in Canada

On Jul 14, 2005

I make a salad similar to this, but I like this version better. The balsamic vinegar adds a very nice flavour. It is very easy to put together. Thanks for the recipe.

From: hepcat

On Feb 25, 2007

You've got to love something that tastes great and takes less than five minutes to prepare from start to finish! Add that to the fact that it's an excellent way to get both your protein and fiber intake in one sitting (it makes four servings, but I easily ate two), and you've got a recipe that is a well-deserved five stars!! I also love that all the items are pantry staples you can keep on hand. I did use red onion instead of green (only because that's all I had) and added a bit of salt and pepper, otherwise made no changes. I'm so happy I tried this fantastic recipe! Thanks, Nose!

From: DriveThruDodger

On Sep 20, 2007

This is very good! I think next time I might add a little lemon and fresh parsley. I also find that it makes 3 servings, each about 187 grams. Maybe the nutrition facts are based on undrained cans? To reduce the calories, I might use 1 tablespoon of olive oil next time.