Tuna and bean salad

Tuna and bean salad

A healthy and nutritious salad packed with flavour. Serve with crusty bread for a delicious main meal. This recipe is also perfect as part of a buffet table spread.
Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Author Jacqueline Bellefontaine


  • 225 g green beans topped and tailed
  • 400 g can red kidney beans
  • 400 g cannellini beans
  • 400 g flageolet beans
  • 1 small red onion or 2 shallots thinly sliced
  • 2 x 185g can tuna in water drained

for the dressing

  • 2 tbsp extra virgin olive oil
  • 3 tbsp sherry vinegar
  • 1 tsp whole grain mustard
  • salt and freshly ground black pepper


  1. Bring a pan of lightly salted water to the boil and add the green beans. Cook (blanch) for 3 minutes, then drain and refresh under running cold water. Drain again and cut into short lengths.
  2. Drain and rinse the canned beans and place in a large serving bowl with the green beans and onions, then toss until well combined.
  3. Break the tuna into chunks and place on top of the beans.
  4. Place all the ingredients for the dressing in a small bowl or jug and whisk with a fork to combine. Pour over the salad and toss lightly before serving taking care not to break up the tuna too much.

Recipe Notes

Freeze: Not suitable
The salad will keep in the refrigerator, covered for up to 24 hours.