This Mediterranean bean salad with tuna is a fresh, fuss-free recipe you’ll be making on repeat. With just a few pantry staples, fresh herbs, crunchy veg, and a zesty lemon dressing, it’s the perfect 15-minute meal for summer evenings, packed lunches, or anytime you need something light yet satisfying. No cooking, no stress — just real ingredients and big flavour.
Key Ingredients for a Mediterranean Tuna and Bean Salad
This healthy tuna bean salad combines simple ingredients you likely already have with just a few fresh elements to bring everything to life.
- Mixed canned beans – kidney, chickpeas, butter beans or whatever you have on hand.
- Tuna in water or olive oil – ideally sustainably sourced (MSC certified is great).
- Red onion, celery & cucumber – brings crunch and freshness.
- Fresh herbs – parsley and dill or mint for bright Mediterranean notes.
- Olive oil, lemon juice, garlic, chilli flakes – a punchy, simple dressing.
Tip: Soaking and cooking dried beans adds depth and texture. But canned beans work perfectly when time’s tight.
Canned Beans Can Be Seriously Delicious
Yes, even salads made with canned ingredients can taste incredibly fresh and vibrant. The secret? It’s all about the fresh extras — crunchy celery, sharp red onion, crisp mini cucumber and plenty of bright herbs like parsley and dill.
Serve it up with a slice of crusty ciabatta or enjoy it as-is on a big plate, and this tuna and bean salad becomes a light, satisfying summer meal in minutes. It’s ideal for al fresco dining on the balcony, in the garden, or those evenings when you need something quick but wholesome. And I promise, there’s nothing boring about these beans!
Prefer to Use Dried Beans? Here’s How
If you’ve got a little extra time, cooking dried beans from scratch is absolutely worth it. Large butter beans become creamy and full of flavour when prepared properly.
- Soak overnight — Cover the beans with plenty of cold water and soak for at least 8 hours or overnight. They’ll swell up significantly.
- Rinse and cook — Drain and rinse the soaked beans, then simmer them in fresh water until tender, usually 60–90 minutes depending on the variety. Check the packaging for specifics. Skim off any foam that rises during cooking.
- Cool in the cooking liquid — Let the beans cool in their cooking water to keep them soft and tender.
Pro tip: Cook a big batch and store extras in the fridge or freezer. They’ll keep in the fridge for a few days, or up to 3 months in the freezer, making them perfect for adding to soups, salads, or grain bowls on the fly. Ideal for easy meal prep!
Easy Mediterranean Tuna Bean Salad — 3 Quick Steps!
This simple, no-fuss salad comes together in minutes and only gets better as it sits. Light, fresh, and full of flavour, it’s just right for lunch or a quick dinner.
- Prep your ingredients — Rinse the beans, drain the tuna, chop the veg and herbs.
- Make the dressing — Whisk olive oil, lemon juice, garlic, chilli flakes, salt and pepper.
- Mix and serve — Toss everything together in a big bowl, let it rest briefly, then enjoy!
Find exact measurements in the printable recipe card below.
Why You’ll Love This Bean Salad with Tuna
- Pantry-friendly – ideal for using up what you’ve got.
- Fast and easy – only 15 minutes from start to finish.
- Perfect for meal prep – holds up well in the fridge for days.
- Mediterranean flavours – lemon, olive oil, fresh herbs, garlic… what’s not to love?
- Balanced and nourishing – full of fibre, protein, and healthy fats.
If you enjoyed this Mediterranean-style mixed bean salad with tuna, you’re going to love these recipes too! They’re quick to make, healthy, and bursting with fresh flavour:
- Parsley Tuna Salad
- Salad with Smoked Salmon, Orange & Fennel
- Zucchini Salad with Chickpeas, Lemon, Parmesan, and Fresh Herbs
- Celery Salad with Apple and Fennel
Mediterranean Bean Salad with Tuna
A quick and healthy Mediterranean bean salad with tuna, lemon, garlic, herbs and crunchy vegetables. This no-cook recipe comes together in just 15 minutes and is perfect for summer meals or meal prep.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 1 x 400 g can mixed beans (e.g. kidney beans, chickpeas, white beans), drained and rinsed
- 1 x 185 g tin tuna in brine (sustainably sourced), drained
- 1 small red onion, finely chopped
- 2 celery stalks, halved lengthwise and sliced
- 1 mini cucumber (or 1/2 regular cucumber, seeds removed), diced
- Small bunch of flat-leaf parsley, finely chopped
- 2 tablespoons fresh dill (or mint), finely chopped
- 4 tablespoons extra virgin olive oil (1/4 cup)
- 4 tablespoons fresh lemon juice
- 2 garlic cloves, crushed
- sea salt, to taste
- a pinch of red chilli flakes (optional)
Method
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In a large serving bowl, combine the beans, tuna, red onion, celery, cucumber, parsley and dill (or mint).
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In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and chilli flakes (if using). Alternatively, pour the dressing ingredients directly over the salad.
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Gently toss everything together until evenly coated. Let the salad sit for a few minutes to absorb the flavours before serving. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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