Italian Bean and Tuna Salad
This post may contain affiliate links. We may make a (very) small amount of money if you click on or purchase through those links at no additional cost to you. This helps keep the lights on, but rest assured we do not link to products that we do not personally use and recommend.
This Italian Bean and Tuna Salad is a great make ahead lunch dish!
I don’t know about you guys, but since the holiday season started a little over a month ago, I have gotten reacquainted with my fat pants. I hate getting reacquainted with my fat pants. They make me feel fat.
Oh I can still squeeze myself into my regular pants, but I look like one of those gigantic muffins in a Starbucks pastry case. Muffin tops are only cute on muffins.
So, I have decided to get a head start on my new year’s resolution. I have been eating more carefully and carving out a few minutes of peace every now and then to hike my big butt on my mini stepper for a little exercise. It’s working so far I think. So, today’s tuna dish is all about being low calorie and filling.
I love this dish because it’s creamy and flavorful. I prefer the tiny tomatoes in this dish, especially in the middle of the winter, because they are sweeter. You may have to fiddle with the amount of vinegar and/or lemon juice you add to the dish depending on your tastes. By the way, this makes 4 servings and there is only 266 calories per serving .
Italian Bean and Tuna Salad
adapted from Mediterranean Light
1 small onion, thinly sliced
3 -4 T white wine vinegar
2 cups cooked white beans ( 19 oz. can)
1 ( 6 oz) can tuna in water, drained
1 cup cherry tomatoes, halved
2 garlic cloves, minced
juice of one lemon
4 T minced fresh parsley
1 T minced fresh sage
2 T olive oil
1 T plain low-fat yogurt
1 T capers, rinsed and monced
salt and pepper
spring mix ( to serve on)
Toss the onion with 2 T of vinegar and cover with water. Let sit for 30 minutes.
Drain.
Meanwhile mix the remaining ingredients together, add in onion.
Serve on a bed of greens!

Ingredients
- 1 small onion thinly sliced
- 3 -4 T white wine vinegar
- 2 cups cooked white beans 19 oz. can
- 1 can tuna in water 6 oz, drained
- 1 cup cherry tomatoes halved
- 2 garlic cloves minced
- juice of one lemon
- 4 T minced fresh parsley
- 1 T minced fresh sage
- 2 T olive oil
- 1 T plain low-fat yogurt
- 1 T capers rinsed and minced
- salt and pepper
- 2 cups spring mix
Instructions
- Toss the onion with 2 T of vinegar and cover with water. Let sit for 30 minutes.
- Drain.
- Meanwhile mix the remaining ingredients together, add in onion.
- Serve on a bed of greens!
Nutrition
[…] Italian Bean and Tuna Salad […]