Tuna and White Bean Salad with Eggs

Tuna and White Bean Salad with Eggs
Photo: Marcus Nilsson

For a quick, easy, and delicious meal, make this Tuna and White Bean Salad with Eggs for supper in under 30 minutes.


  • 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


  1. 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.

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