Dinner

Tuna, Bean & Olive Salad Recipe

ByLuna Ryder January 3, 2026January 3, 2026

Introduction

This vibrant Tuna, Bean & Olive Salad is a simple yet satisfying dish packed with fresh flavors and nutritious ingredients. Perfect for a light lunch or a quick dinner, it combines tender green beans, hearty borlotti beans, and savory tuna with a zesty lemon dressing.

A vibrant salad is placed on a white plate, featuring long green beans forming the base layer spread evenly across the dish. Scattered throughout are chunks of light pink tuna and bright green olives, adding more texture and color. Thin slices of purple-red onion curl loosely on top, mixed with small, shiny red cherry tomatoes and sprigs of fresh green parsley. A few celery leaves with a pale green-yellow tint sit prominently on the salad, giving height and variation. The entire dish rests on a white marbled surface with a folded striped cloth beside it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

120g fine green beans
200g can tuna in olive oil
1 tbsp extra virgin olive oil
1 lemon, zested and juiced
1 tbsp red wine vinegar
1 tsp Dijon mustard
400g can borlotti beans in water, drained
½ red onion, sliced
1 celery stick, finely sliced on an angle, plus a few leaves
50g pitted green nocerella olives
Small bunch of parsley, chopped

Instructions

Step 1: Bring a small pan of water to the boil. Cook the green beans for 1 minute, then drain and run under cold water to stop the cooking process and keep them crisp.
Step 2: Pour about 1–2 teaspoons of oil from the tuna can into a large bowl. Add 1 tablespoon of extra virgin olive oil, the lemon zest, 2 teaspoons of lemon juice, red wine vinegar, and Dijon mustard. Season with salt and pepper, then whisk until the dressing is smooth.
Step 3: Add the green beans, tuna, borlotti beans, sliced red onion, celery, olives, and chopped parsley into the bowl with the dressing. Toss gently to combine all the ingredients well.
Step 4: Serve the salad topped with the celery leaves for a fresh finish. If preparing for lunch, keep the dressing and salad mixture separate and combine just before eating.

Tips & Variations

For extra crunch, add toasted pine nuts or almonds on top before serving.
Swap borlotti beans with cannellini or chickpeas for a different texture.
If you prefer a tangier taste, increase the lemon juice or add a splash of balsamic vinegar.
Use fresh tuna steaks, grilled and flaked, instead of canned tuna for a more luxurious touch.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to one day. Combine just before serving to keep the greens crisp and fresh. Leftovers can be gently reheated if desired, but the salad is best enjoyed cold or at room temperature.