Gluten Free White Bean Tuna Salad
This bright, protein-packed salad is the kind of no-cook meal that earns a permanent spot in your weekly rotation. Olive oil–packed tuna and creamy cannellini beans come together with crisp celery, sharp red onion, and fresh parsley for a combination that feels genuinely satisfying rather than like a compromise. The dressing — a quick whisk of extra-virgin olive oil, fresh lemon juice, Dijon mustard, and grated garlic — ties everything together with a tangy, savory punch that makes each forkful taste intentional. One of the quiet wins here is that every single ingredient is naturally free of gluten, so there's no label-scanning stress or swapping required. Folding the dressing in gently keeps the beans and tuna in hearty chunks rather than a mush, which gives the salad real texture and presence. It serves four and keeps in the fridge for up to two days, making it an excellent make-ahead lunch or a fast weeknight dinner alongside some crusty gluten-free bread. Finish with a squeeze of lemon at the table and you've got something that tastes like it came from a good Italian deli counter.
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Learn more →Ingredients
4 servings
- 2 cans (5 oz each) tuna packed in olive oil, drained
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 stalks celery, thinly sliced
- ¼ cup red onion, finely diced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ tsp red pepper flakes (optional)
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 small clove garlic, finely grated
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, grated garlic, salt, and black pepper until smooth and emulsified.
- 2
Drain and rinse the cannellini beans in a colander, shaking off excess water. Add them to a large mixing bowl along with the drained tuna, sliced celery, red onion, and parsley.
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