Mediterranean Tuna Salad

This Mediterranean Tuna Salad recipe is a delicious white bean tuna salad featuring a mix of salad greens, cannellini beans, albacore tuna, cherry tomatoes, green onions, fresh basil, Parmesan cheese, kalamata olives and pepperoncini all tossed in a delicious lemony Parmesan vinaigrette.

For this white bean tuna salad recipe, I like to start by whisking together the ingredients for the Parmesan Vinaigrette, then all that’s left is to prep a few veggies and toss the whole thing in your favorite salad bowl and serve. You won’t be spending much time in the kitchen fussing over this salad. 

This Mediterranean Tuna Salad is simple, delicious and it doesn’t take long to make. It makes a great prep ahead lunch salad to pack for work or school. This recipe serves 2, but you can double the ingredients if you want to feed more people. If prepping ahead, just be sure to keep the salad ingredients separate from the dressing and toss the salad just before serving.

Mediterranean Tuna Salad Recipe

• Greens. The base for this salad is mesclun (also called “spring mix”).
• Beans. We use cannellini beans for this recipe, but you could also use garbanzo beans if you prefer.
• Tuna. Use 2 5-ounce cans of Dolphin safe chunk albacore tuna packed in water, drained.
• Tomatoes. We toss in cherry tomatoes for a pop of color and sweetness.
• Onion. We use green onions, but red onions are delicious in this salad as well.
• Cheese. We sprinkle in a little Parmesan cheese to this salad.
• Fresh Herbs. Fresh basil leaves are chopped and tossed into this salad which adds a nice pop of flavor.
• Extras.We toss in kalamata olives and pepperoncini for flavor (what would a Mediterranean salad be without them!)
• Vinaigrette. This salad is tossed with a delicious Parmesan Vinaigrette.

Find printable recipe with measurements below.

Variations

• Use red onion instead of green
• Toss in artichoke hearts
• Use Feta cheese instead of Parmesan cheese
• Sprinkle in fresh parsley instead of fresh basil
• Add chopped cucumber
• Use garbanzo beans instead of cannellini beans

How To Make Mediterranean Tuna Salad

1. Dressing. Mix the ingredients for the Parmesan Vinaigrette and refrigerate until ready to serve.
2. Measure Ingredients. Add the measured ingredients to a large bowl.
3. Toss Salad.  Drizzle the dressing over the ingredients and toss well. 

More Tuna Recipes To Try

• Mediterranean Tuna Melt
• Best Tuna Pasta Salad
• Tuna Salad Sandwich
• Chickpea Tuna Salad

Looking For More Green Salads?

• Kale Salad with Broccoli
• House Salad
• Spring Mix Salad
• Romaine Salad
• Italian Chopped Salad
• Crunchy Detox Salad
• Chef Salad
• Caesar Broccoli Salad
• Chicken Avocado Chopped Salad

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Yield: 2 servings

Mediterranean Tuna Salad

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

This Mediterranean Tuna Salad is a delicious white bean tuna salad featuring a mix of salad greens, cannellini beans, albacore tuna, cherry tomatoes, green onions, fresh basil, Parmesan cheese, kalamata olives and pepperoncini all tossed in a delicious lemony Parmesan vinaigrette.

Ingredients

• 4 cups mesclun (spring mix)
• 1 5-ounce can solid albacore tuna packed in water, drained
• 1 15-ounce can cannellini beans, rinsed and drained
• 4 green onions, chopped 
• 1 cup cherry tomatoes, sliced in half
• 1/2 cup kalamata olives
• 4-6 pepperoncini peppers
• 1/4 cup Parmesan cheese, grated

For the Parmesan Vinaigrette

• 1 cup extra-virgin olive oil
• 2-1/2 tablespoons Dijon mustard
• 1/2 cup lemon juice, freshly squeezed
• 1 clove garlic, grated or finely minced
• 1/2 cup Parmesan cheese, finely grated

Instructions

1. Mix the ingredients for the Parmesan Vinaigrette and refrigerate until ready to serve.
2. Add the measured ingredients for the salad to a large bowl.
3. Drizzle the dressing over the ingredients and toss well. 

Notes

Mediterranean Tuna Salad Variations

• Instead of spring mix, use baby arugula or chopped Romaine lettuce
• Use red onion instead of green
• Toss in artichoke hearts
• Use Feta cheese instead of Parmesan cheese
• Sprinkle in fresh parsley instead of fresh basil
• Add chopped cucumber
• Use garbanzo beans instead of cannellini beans

Tips

• This recipe serves 2, but you can double the ingredients if you want to feed more people.
• If prepping ahead, just be sure to keep the salad ingredients separate from the vinaigrette and toss the salad just before serving.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 1640Total Fat: 130gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 102gCholesterol: 62mgSodium: 4909mgCarbohydrates: 80gFiber: 19gSugar: 13gProtein: 49g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.