Go Back

Tomato, Tuna, and Bean Salad

This main dish salad is perfect for lunch or a light dinner. Dill, quinoa, and Parmesan cheese are optional. I make the salad without these, then add them to change things up a bit when we eat the leftovers. Serve by itself or over lettuce.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1505 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Can Opener
  • 1 Measuring spoons/cups
  • 1 Serving Spoon

Ingredients
  

Main

  • 5 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried dill weed Optional
  • ¼ teaspoon crushed garlic
  • ¼ teaspoon white sugar
  • 1 pinch salt
  • 2 cups halved cherry tomatoes
  • 1 15 ounce can white kidney beans (cannellini), rinsed and drained
  • 2 5 ounce cans white tuna, drained
  • 1 cup cooked quinoa Optional
  • ⅓ cup chopped fresh basil
  • 2 tablespoons chopped onion
  • ¼ cup grated Parmesan cheese or to taste (Optional)

Instructions
 

  • Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

Notes

For optimal flavor, use high-quality olive oil and balsamic vinegar; consider oil-packed tuna for a richer taste. If using fresh dill, add it at the end. To enhance texture, lightly toast pine nuts or sunflower seeds and sprinkle on top just before serving. For a milder onion flavor, finely dice and rinse it in cold water. Allow the salad to rest for 15-30 minutes in the refrigerator before serving to let the flavors meld. Be gentle when stirring to maintain the integrity of the beans and tuna.