Return to Content

Tuna Bean Salad

Yankee Plus Dec 2015


Tuna Bean Salad
2 votes, 5.00 avg. rating (92% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 4-oz. cans chunk tuna (preferably oil-packed), drained
  • 1 14-oz. can cannellini beans, drained and rinsed
  • 1 rib celery, diced
  • 1/3 cup diced red onion
  • 1/4 cup crumbled feta cheese
  • 1/3 cup sliced Kalamata olives
  • 2 tablespoons mayonnaise (or to taste)
  • 1 tablespoon Dijon mustard (or to taste)
  • Small handful of chopped fresh basil
  • Salt and pepper to taste


In a medium bowl, add all ingredients and toss to combine. Use as a sandwich filling on on top of a bed of greens. Refrigerate any leftovers.
Updated Tuesday, May 13th, 2014

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

2 Responses to Tuna Bean Salad

  1. Deb D. December 24, 2014 at 10:20 am #

    This is is such a wonderful combo of flavors and so easy to throw together. Thanks for another delicious recipe, Aimee!

    • Aimee Seavey December 24, 2014 at 10:56 am #

      You are most welcome, Deb! Merry Christmas!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111