Salad
Tuna & White Bean Salad
Canned tuna and creamy white beans with red onion and lemon — a hearty, no-cook protein salad in 8 minutes.
About this recipe
Tuna & White Bean Salad is a salad lunch for 2 that comes together with no stove at all — just prep, toss and serve., and it takes around 8 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 1 tin canned tuna buy
- 1 tin canned white beans buy
- 1/4 red onion buy
- 8 cherry tomato buy
- 1/2 lemon buy
- 2 tbsp olive oil buy
- small handful parsley buy
Equipment
Method
- 1
Drain the tuna and beans; tip into a bowl.
~2 min
- 2
Add finely sliced red onion, halved tomatoes and chopped parsley.
~3 min
- 3
Dress with lemon juice, olive oil, salt and pepper; toss gently.
~3 min
Smart swaps
Out of something? Try one of these.
- Lemon
- lime, or a small splash of vinegar.
Cook's notes
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 8 min.
Storage & leftovers
Best eaten fresh. If you’re prepping ahead, keep the dressing separate and only toss just before serving so it stays crisp — store the parts in the fridge for up to a day.
Frequently asked
How long does Tuna & White Bean Salad take to make? +
Around 8 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: knife. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Lemon → lime, or a small splash of vinegar. See the full list of smart swaps above.
Can I make Tuna & White Bean Salad ahead of time? +
Best eaten fresh. If you’re prepping ahead, keep the dressing separate and only toss just before serving so it stays crisp — store the parts in the fridge for up to a day.
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