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White Bean Tuna Salad

Dive into this savory White Bean Tuna Salad, a delightful twist on the classic recipe, featuring a vibrant blend of flavors and textures bound together in a zesty dressing. Recipe source: University of Florida IFAS Extension 

Prep Time: 15 minutes Total Time: 15 minutes Cook Time: 0 minutes Servings: 4
Ingredients Click the play button next to each ingredient for How-To Videos
  • 2 large Cucumbers
  • 1 Lemon
  • 2 Green Onions
  • 1 (6 ounces) can low-sodium Tuna, packed in water
  • 1 (15 1/2 ounces) can White Beans
  • 1 tablespoon Canola OIl
  • 1 tablespoon Dijon or country Mustard
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground Black Pepper
  1. Rinse and dice cucumbers.
  2. Rinse lemon. Grate the peel using the small holes of a box grater. Cut lemon in half. In a small bowl, squeeze out juice. Throw away seeds.
  3. Rinse and chop green onions.
  4. Drain tuna. In a colander, drain and rinse beans. In a medium bowl, mash beans lightly with a fork.
  5. Add green onions, cucumber, tuna, oil, mustard, salt, pepper, grated lemon peel and 2 tablespoons of the lemon juice to beans. Mix with a fork and serve.


Nutrition Facts
Serving Size 1/4 of recipe % Daily Value
Calories 210
Fat 5 g 6%
Saturated Fat 0.5 g 3%
Cholesterol 20 mg 7%
Sodium 560 mg 24%
Total Carbohydrates 25 g 9%
Fiber 7 g 25%
Sugars 5 g
Protein 18 g 36%
Ingredient Nutrition Info

Cucumbers are rich in copper, potassium, vitamin B, vitamin K, vitamin C and manganese.

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