Tuscan white bean and tuna salad

SmartPoints® value per serving
Total Time
15 min
15 min
0 min
Great Northern beans take center stage in this recipe—their delicate flavor enhanced by a zippy vinaigrette and aromatic sage. The mild-tasting tuna is balanced by the peppery arugula, but if you're not an arugula fan, feel free to use baby spinach or watercress. This salad also features chopped onion, carrots, fresh parsley, capers, extra-virgin olive oil, and white wine vinegar for lots of texture and color. You should also feel free to substitute cannellini (white kidney) beans for the great Northern beans, if you like. You'll love how this beautiful salad comes together in just 15 minutes as well as how easy it is to make.


uncooked onion(s)

1 medium, chopped

uncooked carrot(s)

1 medium, chopped

fresh parsley

3 Tbsp, fresh, chopped


2 Tbsp, drained

olive oil

2 Tbsp, extra-virgin

white wine vinegar

1 Tbsp

dried sage

¾ tsp, or 1 tablespoon fresh

black pepper

¼ tsp, freshly ground

canned chunk white tuna in water

6 oz, drained

canned great northern beans

15½ oz, rinsed and drained


3 cup(s), cleaned and coarsely chopped


  1. Combine the onion, carrot, parsley, capers, oil, vinegar, sage, and pepper in a large bowl; toss to coat.
  2. Break the tuna into large chunks and gently stir into the onion mixture. Gently stir in the beans.
  3. Divide the arugula among 4 plates. Spoon about 1 cup of the bean salad on each plate. Serve at once. Yields 1 salad per serving.

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