Green Bean Tuna Salad

Green bean tuna salad first came to my rescue on a day when I needed something nutritious and satisfying that didn’t require turning on the oven and I spotted a can of tuna in my pantry and some fresh green beans in the fridge and I decided to pair them with a few Mediterranean flavors I had on hand. The result was fresh and tangy and full of texture and it immediately became part of my go-to rotation.

I love how this salad brings together tender green beans and flaky tuna and juicy tomatoes and salty olives all in a zippy lemon dressing and it’s quick and wholesome and feels like a full meal even though it’s incredibly light. Whether I’m eating it solo for lunch or serving it up with a warm baguette and this dish always hits the perfect balance of refreshing and filling.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Green beans – Lightly blanched for a tender yet crisp bite.
• Tuna – Flaky and protein-packed and it adds substance to the salad.
• Cherry tomatoes – Juicy and sweet and they brighten the entire dish.
• Red onion – Adds a punch of sharpness and color.
• Green olives – Briny and bold and they add a Mediterranean twist.
• Fresh parsley – Offers a fresh pop of flavor and vibrant green color.
• Lemon wedges – Used both as garnish and for squeezing fresh juice before serving.
• Olive oil – The smooth and healthy base of the dressing.
• Lemon juice – For a bright and tangy dressing that complements the tuna.
• Salt and pepper – Essential for seasoning everything just right.
• Tools You’ll Need
• Pot – For blanching the green beans quickly and efficiently.
• Strainer or colander – Helps drain and cool the beans after blanching.
• Large bowl – To mix all the ingredients together evenly.
• Cutting board – Needed for prepping the vegetables and herbs.
• Sharp knife – For cleanly chopping and slicing each component.
• Whisk or small jar – For mixing or shaking the lemon dressing.

Instructions

Step 1: Blanch the green beans

I start by bringing a pot of salted water to a boil and I add the green beans and cook them for just 2 to 3 minutes and then I transfer them immediately into a bowl of ice water to stop the cooking and keep them bright green and crisp.

Step 2: Prep the other ingredients

While the beans cool I halve the cherry tomatoes and thinly slice the red onion and I also drain the tuna and break it into large chunks and chop the parsley.

Step 3: Make the lemon dressing

In a small bowl or jar I combine olive oil and fresh lemon juice with a pinch of salt and pepper and whisk it until smooth and well blended.

Step 4: Assemble the salad

I drain the beans and place them in a large bowl and then I add the tuna and tomatoes and onion and olives and I pour the dressing over and toss everything gently to combine.

Step 5: Garnish and serve

I finish with a sprinkle of fresh parsley and a few lemon wedges for extra squeeze at the table and then it’s ready to enjoy warm or chilled.

Tips

If you’re making this ahead I recommend storing the dressing separately and tossing it in just before serving for the freshest texture. I also sometimes add a few boiled baby potatoes or hard-boiled eggs to bulk it up into a heartier meal.

Ways to Serve

As a light lunch with a side of crusty bread.

Alongside a bowl of soup for a filling dinner combo.

Chilled and packed for a protein-rich picnic meal.

On top of leafy greens for an extra veggie boost.

Frequently Asked Questions

Can I use canned green beans instead of fresh?

I prefer fresh for the best texture but if you use canned just drain them very well and skip the blanching step.

What type of tuna is best for this salad?

I like using solid or chunk light tuna packed in water or olive oil for best flavor and texture.

How long does green bean tuna salad last in the fridge?

It keeps well for up to 2 days in an airtight container though it’s best when enjoyed fresh.

See You in the Kitchen

I hope you give this green bean tuna salad a try! It’s one of my favorites, and I’d love to hear how yours turns out. Feel free to leave a comment below or share your results with me! And if you loved this recipe, don’t forget to pin it to your favorite healthy salad board for easy reference.

Happy Cooking!

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