Cold Tuna Salad with Green Beans

Cold Tuna Salad with Green Beans

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  • 1 15 ounce can of any white bean, rinsed and drained
  • 1 pound green and/or wax beans
  • 1 pouch 6.5 ounces (or more) of white or albacore tuna or cooked tuna
  • 1 1/2 cups small tomatoes, halved, or the equivalent of standard tomato, chunked
  • 1 recipe Herby Lemon Vinaigrette
  • lemon for garnish
  • Herbs for garnish


Make the vinaigrette ahead.

Bring about 3/4″ of salted water to a boil in a skillet.  Add green beans, cover, and simmer for 5 to 6 minutes until tender, but still slightly crisp. Drain and plunge into ice water or add to a colander and place under cold, running water to preserve color and texture.  Drain well when cooled.

Arrange tuna, white beans, green beans, and tomatoes on a platter. Drizzle with dressing. Serve with lemon. Garnish with herbs used in the vinaigrette, if desired.

Keywords: Canned Beans, Dried Beans, Fish and Seafood, French, Green Beans, leftover fish, Lemon, Main dish salad, Salad, Tomatoes, Tuna, Tuna Salad

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