Creamy Canned Tuna and White Bean Salad with Dill Vinaigrette
A protein-packed salad featuring flaky tuna and creamy white beans in a tangy dill dressing, perfect for a light lunch or dinner. This american-inspired seafood ready in about 15 minutes pairs (5 oz) cans, drained canned tuna, finely chopped red onion, tablespoons, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (5 oz) cans, drained canned tuna
- 1 (15 oz) can, rinsed and drained cannellini beans
- 1/4 cup, finely chopped red onion
- 2 tablespoons, chopped fresh dill
- 2 tablespoons, chopped fresh parsley
- 1/4 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup mixed greens
Instructions
- Step 1: In a large bowl, flake 2 (5 oz) cans tuna and mix with 1 (15 oz) can cannellini beans (rinsed and drained), 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh dill, and 2 tablespoons chopped fresh parsley.
- Step 2: In a small bowl, whisk together 1/4 cup Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to create the dressing.
- Step 3: Pour the dressing over the tuna mixture and toss gently until evenly coated; chill for 15 minutes before serving over 1/2 cup mixed greens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Canned Tuna and White Bean Salad with Dill Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Canned Tuna and White Bean Salad with Dill Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely chopped red onion from drying out.
Can I substitute ingredients in Creamy Canned Tuna and White Bean Salad with Dill Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Canned Tuna and White Bean Salad with Dill Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Canned Tuna and White Bean Salad with Dill Vinaigrette?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
