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Italian Tuna and White Bean Salad

Italian Tuna and White Bean Salad

Amanda McKillop
Inspired by the Ligurian classic tonno e fagioli, this salad marries silky oil-packed tuna with creamy cannellini beans, bright lemon, and peppery greens. Briny capers and buttery Castelvetrano olives add coastal character, while a toasted pangrattato brings irresistible crunch. The result is light yet satisfying, with a clean, sunny acidity and layers of herbaceous aroma.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Italian
Servings 4 servings
Calories 520 kcal

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Small bowl or lidded jar
  • Whisk
  • Colander or strainer
  • Chef's Knife
  • Cutting board
  • Microplane or fine zester

Ingredients
 
 

For the Toasted Lemon-Garlic Breadcrumbs (Pangrattato):

  • 1 cup fresh coarse breadcrumbs from day-old ciabatta
  • 1 tbsp extra-virgin olive oil
  • 1 clove garlic minced
  • ½ tsp lemon zest finely grated
  • ⅛ tsp kosher salt
  • 1 tbsp fresh parsley finely chopped

For the Lemon-Herb Vinaigrette:

  • 3 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp honey
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp crushed red pepper flakes optional
  • 1 tsp lemon zest finely grated
  • 1 tbsp fresh parsley finely chopped
  • ¼ cup extra-virgin olive oil for emulsifying into vinaigrette

For the Salad:

  • 15 oz cannellini beans canned; drained and rinsed
  • 8 oz tuna oil-packed; drained and flaked
  • ½ small red onion very thinly sliced
  • 1 cup cherry tomatoes halved
  • ½ cup celery thinly sliced
  • ⅓ cup Castelvetrano olives pitted and halved
  • 2 tbsp capers rinsed
  • 3 cup baby arugula loosely packed
  • 1 tsp fresh oregano finely chopped

To Serve:

  • ¼ cup Parmigiano-Reggiano shaved; optional
  • 1 large lemon cut into wedges

Instructions
 

  • Preheat: Heat the oven to 350°F / 175°C. Line a baking sheet with parchment for easy cleanup.
  • Toast the Pangrattato: In a bowl, toss the breadcrumbs with olive oil and minced garlic until evenly coated. Spread in a thin, even layer and bake for 8–10 minutes, stirring once halfway, until golden and crisp. Transfer to a bowl and immediately fold in the lemon zest, parsley, and a pinch of salt; cool to room temperature.
  • Make the Vinaigrette & Soften the Onion: Place the sliced red onion in a small bowl with 1 tbsp of the measured lemon juice and a pinch of salt; toss and let stand for 5 minutes to gently pickle. Add the remaining lemon juice, Dijon, honey, black pepper, red pepper flakes, lemon zest, and parsley. Whisk while slowly streaming in the olive oil until emulsified and slightly thickened.
  • Prep the Base: Rinse and drain the cannellini beans well, then pat dry with a clean towel so the vinaigrette clings. Flake the tuna into bite-size pieces.
  • Combine: In a large mixing bowl, add beans, tuna, cherry tomatoes, celery, olives, capers, arugula, oregano, and the softened red onion with any juices. Drizzle on about two-thirds of the vinaigrette and gently fold with a wide spatula until coated, adding more dressing to taste (about 1–2 minutes).
  • Season & Rest: Taste and adjust salt, pepper, and acidity with a squeeze of lemon if needed. Let the salad rest for 3 minutes so the beans absorb the flavors.
  • Finish & Serve: Plate the salad and shower with the toasted pangrattato for crunch. Top with Parmigiano-Reggiano shavings (if using) and serve with lemon wedges alongside.

Notes

Chef’s Tips: 

  • Oil-packed tuna yields richer flavor; if using water-packed, whisk an extra 1 tbsp olive oil into the vinaigrette.
  • Dry your beans thoroughly so the dressing emulsifies on contact instead of slipping off.
  • For Make-Ahead: keep arugula and pangrattato separate. Dress beans, tuna, and veggies up to 1 day ahead; fold in arugula and breadcrumbs just before serving.
  • No Oven? Toast the breadcrumbs in a dry skillet over medium heat, stirring, for 4–6 minutes until golden; finish with zest, parsley, and salt off heat.
  • Swap Ideas: add shaved fennel or roasted red peppers; trade arugula for radicchio for pleasant bitterness.
  • Mind the Salt—capers, olives, and tuna are seasoned. Season at the very end.

Nutrition

Calories: 520kcalCarbohydrates: 43gProtein: 30gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 14mgSodium: 1138mgPotassium: 908mgFiber: 9gSugar: 5gVitamin A: 960IUVitamin C: 35mgCalcium: 253mgIron: 6mg
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