Are you looking for a fresh, protein-packed meal that comes together in just over 20 minutes? This Tuna Bean Salad is a reliable choice when you want something substantial but light.
This dish balances the richness of seared tuna with the earthy texture of Great Northern beans. The balsamic and lemon dressing cuts through the tuna, while the arugula adds a necessary peppery bite. It is a straightforward meal that relies on quality ingredients to do the heavy lifting. You get a mix of textures and bright, acidic flavors that make it feel like a complete dinner without much effort.
Ingredient Notes
Great Northern beans: These hold their shape well and provide a creamy base for the salad.
Yellow teardrop tomatoes: These add a pop of sweetness and color, but any small cherry tomato works if that is what you have.
Baby arugula: The peppery leaves pair perfectly with the acidity of the lemon and balsamic vinegar.
Olive oil: Use a good quality extra virgin olive oil for the dressing, as you will really taste it.
Tuna Bean Salad
Tuna Bean Salad
This robust salad combines seared tuna with creamy white beans and fresh arugula for a satisfying meal. It is a healthy and flavorful dish that comes together in under thirty minutes.
Whisk the balsamic vinegar, lemon juice, minced garlic, and all but one tablespoon of the olive oil together in a small bowl until well combined.
Season the tuna steaks lightly with salt and pepper, then brush them with the remaining tablespoon of olive oil.
Heat a skillet over medium-high heat and sear the tuna for about 3 minutes per side until cooked to your preferred doneness.
Combine the beans, tomatoes, olives, and lemon zest in a large mixing bowl, then toss with 3 tablespoons of the prepared dressing.
Add the arugula and another 5 tablespoons of dressing to the bowl, tossing gently until the greens are lightly coated.
Divide the salad among four plates and top each portion with a sliced tuna steak.
Keyword Tuna Bean Salad
Tima’s Tips
Pat the tuna steaks dry with a paper towel before searing to ensure a better crust forms in the pan.
Whisk the dressing together earlier in the day and keep it in the refrigerator until you are ready to assemble the salad.
Variations
Add thinly sliced red onion for an extra sharp crunch.
Swap the green olives for kalamata olives if you prefer a saltier, briny flavor.
Sprinkle toasted pine nuts or sunflower seeds over the top for added texture.
Add a pinch of red pepper flakes to the dressing if you like a little heat.
Storage
Store the tuna and the dressed salad separately in the refrigerator. The salad is best eaten within a day, as the arugula will wilt once it sits in the dressing.
Common Questions I Get
Can I use canned tuna instead of fresh tuna steaks?
This recipe is designed specifically for seared tuna steaks, which provide a different texture and flavor profile than canned tuna.
Can I make this salad ahead of time?
You can prep the dressing and chop the vegetables ahead of time, but it is best to sear the tuna and toss the greens just before serving.
What can I serve with this salad?
This salad is quite filling on its own, but it pairs well with a side of crusty bread or a light soup.
If you make this, let me know how it turned out in the comments below — I'd love to hear from you.
Tima
I’m Tima Miller, a self-taught cook and author of the Simple Yummy cookbook series. Every recipe here is tested, clearly written, and designed to work in a real home kitchen.
