Lemony White Bean, Tuna and Celery Salad Recipe

by Dorothy Reinhold on April 1, 2010

Print This Post Print This Post Lemony White Bean, Tuna and Celery Salad

This is a very clean, fresh tasting salad perfect for lunch or a light dinner. It squeaks a little when you eat it (know what I mean?) — a charming characteristic.

It’s also a fabulous way to use up items apt to be rotting in the frig veggie drawer – radishes, celery (including some leaves!), cukes and Italian parsley. If you are blessed with access to Meyer lemons, by all means use them for the juice. And be sure to buy the Italian tuna in olive oil. You’ll use the oil for the dressing, so there is nothing wasted, and it tastes so much better than average canned tuna.

My kids (8 and 12) gobbled it down. Your mileage may vary on that, but give it a try. They had no idea there were radishes in it.

The inspiration comes from KitchenDaily.com, but I have tweaked some amounts and the method, because I like a chopped salad. You can see their original here.

I make this quickly in the morning after breakfast, store it in the frig, and dinner is ready when we walk in the door at night. Serve with a roll and a handful of cherry tomatoes. Sliced fresh mango is (always!) nice for dessert.

Recipe: Lemony White Bean, Tuna and Celery Salad

A clean, fresh-tasting lunch or dinner salad that squeaks a little when you eat it! Tuna, cannellini, tomatoes, crunchy celery, cucumber and radishes are joined by fresh herbs, and dressed with the flavorful olive oil from the canned tuna along with a splash of lemon. 

1 (15-ounce) can cannellini beans, rinsed well and drained (can use red kidney, white northern or garbanzos instead)
2 (5- to 7-ounce) cans imported tuna in oil
2-3 celery ribs, thinly sliced, plus some chopped celery leaves
1/3 cup finely chopped red onion (can use white or yellow onion)
4-5 radishes, finely chopped
1/2 smallish cucumber, peeled, seeded and finely chopped
1/2 cup flat-leaf Italian parsley leaves, chopped
3-4 tablespoons Meyer lemon juice (can use regular lemon)
Pinch coarse sea salt
Grind of black pepper
Garnish: grape or cherry tomatoes

In a large bowl, add beans, tuna with oil, celery and leaves, onion, radishes, cucumber and parsley. Mix lightly to combine. Add 3 tablespoons lemon juice, salt and pepper, and mix lightly again. Taste and add the an additional tablespoon lemon juice if you like.

Portion salad in wide, shallow bowls or onto medium plates, with tomatoes as a garnish on the side.

Serves 4.

{ 4 comments… read them below or add one }

Rachelle Vanderwyst June 10, 2013 at 12:13 pm

GREAT for after a work out. Hold the oil for me though and then SUPER healthy! I add Kale and some broken up reduced fat Triscuits of texture!


Dorothy Reinhold June 10, 2013 at 12:40 pm

I love your Triscuit idea!


Sheree August 27, 2010 at 9:18 am

Perfect salad for a hot evening! Tasty and healthy! I added a bit of minced jalapeño just to spice it up a bit. Yummmmmy! Thanks for another great receipe!


Todd August 8, 2010 at 12:58 pm

Fabulous recipe, Dorothy. I made it for a casual dinner get-together recently and it was gone by the end of the night. My take on it is: I’m always looking for ways to use healthy protein (like tuna), and this is a fresh alternative to heavier, mayo-covered tuna salads. Besides, I love that you don’t waste the oil from the canned tuna … easier to prepare, too. I personally like the combination of proteins with crunchy veggies and a light dressing, so this will become a regular staple of mine, maybe even finding its way into a sandwich once I refine my chopping technique. The best part though: I finally know what to do with all those pesky celery leaves.


Leave a Comment

{ 1 trackback }

Previous post:

Next post: