Tuna & White Bean Salad

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4-6 servings

Move over mayo! This tuna and white bean salad sure isn’t missing it. Using mashed white beans and Greek yogurt this tuna salad has an even better texture than the original and tastes amazing....


    1 cup canned white beans, drained and rinsed

    2 tablespoons Greek yogurt

    2 tablespoons Dijon mustard

    2 tablespoons capers

    2 tablespoons chopped chives

    ¼ cup lemon juice

    2 tablespoons olive oil

    2( 8 ounce cans tuna) drained

    Salt and pepper to taste

    8-12 romaine lettuce leaves

Nutrition Facts


167 cals


8 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


17 g


1 g


4 g


9 g


325 mg


  1. In a medium bowl, combine white beans, yogurt, mustard, capers, chives, lemon juice, and olive oil. Mash with a fork until beans are broken. Stir to combine.
  2. Add tuna and fold into dressing. Season with salt and pepper.
  3. Serve tuna salad on romaine leaves.

Chef Tips

If using tuna packed in olive oil, use the oil from the can in place of the additional olive oil instead of discarding it.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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