Grilled Tuna and White Bean Salad, the perfect easy to make summer meal that's light and refreshing yet filling! This easy one dish meal packs lots of flavor and protein with both grilled tuna and beans. 
Tuna and white bean salad has been one of my go-to quick lunches for several years now. But I recently decided to elevate this simple dish from a basic yet delicious lunch to a perfect for guests dish by swapping out a can of tuna with a fresh grilled tuna steak.
What a transformation! All it took was a few minutes to grill the tuna steak, give it a dice and add to the salad. But of course, you can also prepare the easier version by adding a can or two of tuna if you're in a hurry.
If you haven't tried this combination before, white beans and tuna are a perfect match. And these two great sources of protein combined make for a salad that's filling enough to be enjoyed as a meal. Serve with crostini or fresh crusty bread and you're all set!
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Prepare the dressing: In a small bowl combine olive oil; zest of ½ lemon; juice of 1 lemon; freshly chopped parsley; finely minced garlic clove and salt and pepper.
Transfer 2 tbsp. of the dressing to a separate bowl and brush it on both sides of the tuna. Let the tuna sit at room temperature for 30 minutes. Reserve the remaining dressing for the salad.
Grill the tuna: Preheat you grill. After the 30 minute resting period, grill the tuna for 4-5 minutes on each side or until desired doneness. This may vary according to the thickness of your tuna steak. When ready, let the tuna sit for 5-10 minutes before cutting into bite sized pieces.
Assemble the salad: In a large bowl combine 1 can white beans (rinsed and drained); halved cherry tomatoes; red onion cut into slivers; black olives and tuna. Add the prepared dressing, reserving about 2 tbsp. for drizzling over the top, and toss to coat.
Drizzle reserved dressing over the salad. Serve at room temperature or refrigerate until ready to serve with crostini.
Recipe Notes
Which type of white beans can be used in this salad?
- There are several types of canned white beans including navy; great northern or cannellini beans. Each of these beans may be used interchangeably in this salad.
Can this salad be made ahead?
- The salad is ready to serve right away. However, it may be prepared several hours in advance and refrigerated until ready to serve. I actually prefer it after it has rested for a few hours. This allows the flavors to mingle.
- Leftovers keep well refrigerated until the following day.
What else can I add to tuna bean salad?
I have made this salad countless times and varied the ingredients according to what I have on hand. Here are a few possibilities:
- If you're in a hurry replace the grilled tuna with two cans of tuna of your choice.
- Replace white beans with a can of chickpeas
- Add chopped green onions or chives instead of red onion
- If you don't have black olives (my favorite!) on hand add green olives or omit them completely if you're not a fan of olives
- Toss in a tablespoon of capers
- Add a handful or two or mixed greens; arugula; or baby spinach
If you try out this recipe, please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!
Here are more delicious summer salads for you to try out!
- Italian Rice Salad
- Tomato Cucumber Onion Salad with Celery
- Italian Green Bean Salad
- Kale Salad with Apples, Walnuts, Cranberries and Feta
- Caprese Pasta Salad with Pesto
- Italian Potato Salad with Roasted Red Peppers and Tomatoes
Grilled Tuna and White Bean Salad
Ingredients
- 1 tuna steak about 350 grams
For the dressing
- 6 tbsp. extra virgin olive oil
- 1 lemon zest of ½ lemon (1 ½ tsp) and juice of entire lemon (3 tbsp.)
- 1 clove garlic finely minced
- ¼ cup parsley chopped
- 1 ¼ teaspoon salt or more as needed
- black pepper to taste
For the salad
- 19 ounce can of white beans drained and rinsed
- 1 ½ cups cherry tomatoes halved
- ¼ red onion cut into slivers
- handful black olives
Instructions
Prepare the dressing
- In a small bowl combine olive oil; lemon zest and juice; freshly chopped parsley; finely minced garlic clove and salt and pepper.
Grill the tuna
- Transfer 2 tablespoon of the dressing to a separate bowl and brush it on both sides of the tuna. Let the tuna sit at room temperature for 30 minutes. Reserve the remaining dressing for the salad.
- Preheat you grill. After the 30 minute resting period, grill the tuna for 4-5 minutes on each side or until desired doneness. This may vary according to the thickness of your tuna steak. When ready, let the tuna sit for 5-10 minutes before cutting into bite sized pieces.
Assemble the salad
- In a large bowl combine the white beans; halved cherry tomatoes; red onion; black olives and tuna. Add the prepared dressing, reserving about 2 tbsp. for drizzling over the top, and toss to coat. Adjust seasoning, as needed.
- Drizzle reserved dressing over the salad. Serve at room temperature or refrigerate until ready to serve with crostini.
Notes
Which type of white beans can be used in this salad?
- There are several types of canned white beans including navy; great northern or cannellini beans. Each of these beans may be used interchangeably in this salad.
Can this salad be made ahead?
- The salad is ready to serve right away. However, it may be prepared several hours in advance and refrigerated until ready to serve. I actually prefer it after it has rested for a few hours. This allows the flavors to mingle.
- Leftovers keep well refrigerated until the following day.
What else can I add to Grilled Tuna and White Bean Salad?
I have made this salad countless times and varied the ingredients according to what I have on hand. Here are a few possibilities:- If you're in a hurry replace the grilled tuna with two cans of tuna of your choice.
- Replace white beans with a can of chickpeas
- Add chopped green onions or chives instead of red onion
- If you don't have black olives (my favorite!) on hand add green olives or omit them completely if you're not a fan of olives
- Toss in a tablespoon of capers
- Add a handful or two or mixed greens; arugula; or baby spinach
Sabrina
I'm loving absolutely everything on your blog! This salad is right up my alley. My mother is from Sicily too 🙂
Nadia
Hello Sabrina, thank you very much I'm flattered! And I also had a chance to check out your beautiful blog as well. Hope you enjoy the salad!
Sabrina
Thanks so much for checking out my blog too! I made almost the exact salad for lunch today but subbed in some jarred tuna packed in oil, which I had on hand. It was delicious!
Nadia
Hi Sabrina, tuna in a can or jar definitely works well for a quick and easy salad! Glad you enjoyed it!
FM
A perfect summer dish!
Nadia
Yes it definitely is, hope you give it a try!
Linda
I am going to make this soon. This is a great dish to bring on our boat for lunch. Thank you so much for posting this.
Nadia
Hi Linda, this will be amazing to enjoy on your boat. Couldn't think of a better setting. Enjoy!