Mediterranean Tuna Salad
This Mediterranean tuna salad is so refreshing and light, it is the perfect summer salad recipe for warm days. This healthy salad recipe comes together in just 15 minutes and could be considered a recipe for kale salad, but is so much more than that. All the healthy benefits of kale, plus easy pantry staples including canned white beans and good quality canned tuna, paired with fresh, peppery arugula.
Toss everything in a bright and zesty Pesto Vinaigrette and crunchy bread crumbs and you’ve got yourself an easy no-cook dinner idea or the perfect recipe for your lunch meal prep. Packed with fiber, protein, and healthy fats this Mediterranean Tuna Salad is a meal-worthy salad if I’ve ever met one.
Servings
4-6
Ready In:
15 Min
Good For:
Lunch, Dinner
Mediterranean Tuna Salad Ingredients
- 2 15-ounce cans cannellini beans
- 2 5-ounce cans tuna (see cook’s note)
- 4 cups kale, stems removed and chopped
- 2 cups arugula, coarsely chopped
- 1/3 cup bread crumbs (homemade or store-bought)
- Pesto Vinaigrette (get recipe here)
- Black Pepper, freshly ground
- Flaky sea salt
Cook’s Notes:
I prefer to use tuna canned in water for this Mediterranean Tuna Salad, but you may use whichever variety you like best. My favorite is the SafeCatch canned Ahi from Costco. I like this variety because the fish is individually tested for Mercury levels and is slow-cooked for exceptional flavor. It’s the best I’ve tried, and even my husband (a known canned tuna-hater) loves it.
Step by Step Instructions
Step 1
Prepare the Pesto Vinaigrette using homemade pesto or store-bought. Set aside.
Step 2
Drain the cannellini beans and tuna and set aside. In a large bowl, combine the kale and arugula. Drizzle with 2 tablespoons of the pesto vinaigrette and toss to coat. Add the bread crumbs and toss to combine.
Step 3
Divide the greens between individual serving plates, or spread on a large serving platter. Add the tuna and white beans to the empty bowl and drizzle with 2-3 tablespoons of pesto vinaigrette. Toss to coat.
Step 4
Spoon the tuna and bean mixture over the kale and arugula. Drizzle any remaining dressing over the salad. Season with freshly ground black pepper and flaky sea salt and serve.
Finished the Mediterranean Tuna Salad and have leftover pesto? Try this easy trick for storing it!
Mediterranean Tuna Salad with Pesto Vinaigrette
Ingredients
- 2 15-ounce cans Cannellini Beans
- 2 5-ounce cans Tuna (see cook's note)
- 4 cups Kale, stemmed and chopped
- 2 cups Arugula, coarsely chopped
- 1/3 cup Bread Crumbs
- Pesto Vinaigrette (see instructions for recipe link)
- Black Pepper, freshly ground
- Flaky Sea Salt
Instructions
- Prepare the Pesto Vinaigrette using homemade or store-bought pesto. Set aside.
- Drain the cannellini beans and tuna and set aside. In a large bowl, combine the kale and arugula. Drizzle with 2 tablespoons of the pesto vinaigrette and toss to coat. Add the bread crumbs and toss to combine.
- Divide the greens between individual serving plates, or spread on a large serving platter. Add the tuna and white beans to the empty bowl and drizzle with 2-3 tablespoons of pesto vinaigrette. Toss to coat.
- Spoon the tuna and bean mixture over the kale and arugula. Drizzle any remaining dressing over the salad. Season with freshly ground black pepper and flaky sea salt and serve.
Cook's Notes
