Food & Cooking Recipes Ingredients Seafood Recipes Tuna and White Bean Salad with Eggs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Servings: 4 For a quick, easy, and delicious meal, make this Tuna and White Bean Salad with Eggs for supper in under 30 minutes. Ingredients 4 ounces green beans, trimmed 2 cans (5 ounces each) solid white tuna packed in water, drained and flaked 1 can (15.5 ounces) cannellini beans, rinsed and drained 1 large red bell pepper, diced small 3 tablespoons extra-virgin olive oil ¼ cup fresh lemon juice (from 2 lemons) 1 cup fresh parsley leaves ¼ cup coarsely chopped fresh chives Coarse salt and ground pepper 4 medium-cooked large eggs, halved Directions In a large pot of boiling salted water, cook green beans until crisp-tender, 3 minutes. Drain and run under cold water to stop the cooking. In a large bowl, combine tuna, beans, bell pepper, olive oil, lemon juice, parsley, and chives. Season with salt and pepper; toss to combine. Serve with green beans and eggs. Rate it Print