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In a large mixing bowl, combine the drained and flaked tuna, rinsed cannellini beans, finely diced celery, red onion, and red bell pepper. Set aside.

In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, chopped fresh parsley, chopped fresh dill, salt, and freshly ground black pepper until well combined.

Pour the lemon herb dressing over the tuna and bean mixture. Gently fold all ingredients together until everything is evenly coated.

For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. You can also serve it immediately if desired.

Serve chilled as a light lunch, side dish, or on a bed of fresh greens. Enjoy!


In a large mixing bowl, combine the drained and flaked tuna, rinsed cannellini beans, finely diced celery, red onion, and red bell pepper. Set aside.

In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, chopped fresh parsley, chopped fresh dill, salt, and freshly ground black pepper until well combined.

Pour the lemon herb dressing over the tuna and bean mixture. Gently fold all ingredients together until everything is evenly coated.

For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. You can also serve it immediately if desired.

Serve chilled as a light lunch, side dish, or on a bed of fresh greens. Enjoy!
