Tuna White Bean Salad

Find the freshest tuna available for this recipe, it makes all the difference in taste. In a pinch you can substitute Italian tuna packed in oil which offers way more flavour than tuna packed in water.

It’s a healthy salad full of protein from both the beans and the tuna. It’s delightful on a hot summer day when cooking isn’t appealing and you want an easy meal that doesn’t require take-out.

We mix in Salsa Criolla to give this salad some zip.

Servings 2


  • 1 cup cherry tomatoes, halved
  • 1/2 tsp Maldon salt
  • 1 can white cannellini beans
  • 1/2 lb piece Ahi or Yellowfin tuna
  • salt and fresh ground pepper to taste
  • olive oil
  • 2 large handfuls washed (and dried) arugula and watercress
  • 3/4 cup Kalamata olives, pitted
  • 1/2 cup Salsa Criolla
  • 1-2 tbsp lemon juice, fresh squeezed


  • Sprinkle tomatoes with Maldon salt, set aside.
  • In a small colander, rinse and drain the beans, set aside.
  • Season tuna with salt and pepper, and sear in a hot pan with a little olive oil until just grilled on the outside and cooked about 1/8 inch into the fish. Set aside.
  • Toss arugula in salt, lemon juice and olive oil, divide onto 2 plates.
  • Arrange tomatoes, olives, beans on the arugula.
  • Slice the slightly cooled tuna and fan the pieces on top of the salad. Scatter drained Salsa Criolla (pickled red onions) over the top.
  • Finish with freshly ground pepper and serve.