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Homemade Albacore Tuna and White Bean Salad photo
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Albacore Tuna and White Bean Salad

A bright, protein-packed salad of albacore tuna, cannellini beans, crisp vegetables, and a lemony mustard vinaigrette topped with toasted breadcrumbs.
Prep Time20 minutes
Total Time28 minutes
Servings: 6 servings

Ingredients

  • 1 tablespoon extra-virgin olive oil for toasting breadcrumbs
  • 1/2 cup bread crumbs from a baguette; crust removed and processed
  • 2 cloves garlic minced
  • 15 oz cannellini beans drained and rinsed
  • 1/4 cup flat-leaf parsley chopped
  • 2 ribs celery finely chopped
  • 1/2 medium red onion chopped
  • 10 oz albacore tuna packed in water, drained and roughly crumbled
  • 1 head butter lettuce or green leaf lettuce, leaves separated and cleaned
  • 1 tablespoon lemon juice
  • 2 teaspoons whole-grain mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil for the vinaigrette

Instructions

  • Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat.
  • Add the bread crumbs and cook, stirring frequently, until they are golden brown, about 4–5 minutes.
  • Remove the skillet from the heat and stir in the minced garlic and a pinch of salt and pepper; set the toasted breadcrumbs aside to cool.
  • Make the vinaigrette: combine the lemon juice, whole-grain mustard, Dijon mustard, honey, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/3 cup olive oil in a jar or small bowl; shake or whisk until emulsified.
  • In a large bowl, gently toss the drained cannellini beans, chopped parsley, chopped celery, chopped red onion, and crumbled tuna until well combined.
  • Pour the vinaigrette over the tuna and bean mixture and toss gently to coat evenly.
  • Arrange the butter lettuce leaves on plates or a serving platter and spoon the tuna and bean salad on top.
  • Sprinkle the toasted breadcrumbs over the salad and serve immediately.
  • Optional appetizer: toast 1/2-inch diagonal baguette slices brushed lightly with olive oil until golden, then top with the salad and breadcrumbs and serve at once.

Equipment

  • Skillet
  • Food Processor
  • Large Bowl
  • Jar with lid or small bowl
  • Spoon or Spatula
  • Serving platter or plates

Notes

  • See the video near the top of the blog post for visual guidance.
  • If you liked the video, please subscribe to our YouTube channel.
  • Leftovers will keep in the fridge, covered, for up to 4 to 5 days.