White Bean Tuna Salad

White Bean Tuna Salad

This is a delicious lunch dish that is simple to prepare and healthy. It’s higher in sodium than most of my recipes, and if you can find no-sodium beans or no-sodium tuna you can lower the sodium significantly. If you do that, though, you’ll have to use extra vinegar and red pepper flakes to make up for the lost flavor.

To lower the potassium, use roasted red peppers and less cannellini beans, though it will still be a medium potassium dish.

#ChangeYourBuds with this healthy tuna salad.

White Bean Tuna Salad

The Cooking Doc®
Course Salad
Servings 3
Calories 274.12 kcal


  • 12 oz Large can of tuna or 2, 5 oz small ones packed in olive oil
  • 1 cup of cannellini beans if canned than drain and rinse well with water
  • ¼ cup chopped dill
  • ½ cup diced red onion
  • ¼ teaspoon red pepper flakes
  • 1 cup of chopped arugula
  • 2 – 3 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons sundried tomatoes for lower potassium substitute roasted red peppers
  • Kosher salt to taste optional


  • Mix all together and serve.


For a lower potassium modification, substitute roasted red peppers for sun-dried tomato, and reduce tuna amount by 1/2. DIsh will still be medium potassium not low potassium.


Serving: 1.167CupsCalories: 274.12kcalCarbohydrates: 16.07gProtein: 31.67gFat: 8.24gSaturated Fat: 1.48gCholesterol: 17.01mgSodium: 559.63mgPotassium: 532.27mgFiber: 4.19gSugar: 2.11gCalcium: 60.37mgMagnesium: 40.26mgPhosphorus: 314.38mg
Tried this recipe?Let us know how it was!
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