Meal Type, Salads

White Bean and Tuna Salad

This White Bean and Tuna Salad comes together quickly since there is no cooking involved! It makes a great lunch but is hearty enough for a weeknight dinner. 

Original recipe courtesy of The Chef Next Door.

Total Time 4 Servings
5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
6 5 5 0


  • 5 ounces baby kale
  • 3 Tablespoons olive oil
  • Salt and black pepper
  • 2 Tablespoons red-wine vinegar, divided
  • 15 ounce can cannellini beans, rinsed and drained
  • 2 cans (5 ounces each) Genova Albacore Tuna in Olive Oil, drained and broken into chunks
  • 1/2 cup chopped kalamata olives
  • Juice of half a lemon
  • 2 Tablespoons chopped fresh parsley


  1. Add the kale to a large serving bowl. In a small dish, whisk together the olive oil, one tablespoon of the vinegar, and a pinch of salt and pepper. Drizzle the dressing over the kale and toss to combine.
  2. To a medium bowl, add the beans, tuna, and olives. Drizzle the other tablespoon of red wine vinegar in, along with the lemon juice, and mix gently to combine. Season with salt and pepper. Top the kale with the bean and tuna mixture, then sprinkle with the chopped parsley. Serve immediately.