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Tuna and White Bean Salad

This nutritious salad makes a healthy snack when served on top of a slice of thick bread.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2004


  • 2 cans (6 ounces each) water-packed tuna, drained
  • 1 can (15 ounces) great Northern or navy beans, drained and rinsed
  • 2 garlic cloves, minced
  • 4 plum tomatoes, diced (3 cups)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup fresh lemon juice
  • 2 tablespoons capers, rinsed
  • 1 cup roughly chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper
  • 4 slices thick country bread, toasted or grilled


  1. In a large bowl, combine tuna, beans, garlic, tomatoes, olive oil, lemon juice, capers, and parsley. Season with salt and pepper, and toss to combine. Serve on top of bread.


To make this recipe as seen on "The Martha Stewart Show," use only 1/4 cup lemon juice.

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