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July/August 2026
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Experience Life magazine
July/August 2026
Your healthiest life starts here — subscribe now to be inspired every issue.
Bowl of salad with tuna, white beans, tomato and onion.

White Bean and Tuna Salad

Gluten-Free
Nut-Free
Pescatarian

This colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.

By Kaelyn Riley | Experience Life
Bowl of salad with tuna, white beans, tomato and onion.
  • Makes4 servings
  • Prep Time10 minutes
  • Cook Time0 minutes

Ingredients

Dressing

  • 3 tbs. extra-virgin olive oil
  • 2 tbs. mayonnaise
  • 2 tbs. lemon juice
  • 1/2 tsp. lemon zest
  • 1 tsp. Dijon mustard
  • 1 garlic clove, minced
  • 2 tbs. minced fresh dill
  • 1/4 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper

Salad

  • 6 cups tightly packed arugula
  • 1/2 cup thinly sliced red onion
  • 1 15-oz. can white beans, drained and rinsed
  • 1 5-oz. can sustainably caught tuna, drained and flaked
  • 8 oz. cherry tomatoes, halved

Directions

STEP 1
In a small bowl, combine dressing ingredients and whisk thoroughly until blended.
STEP 2
Put the arugula, red onion, white beans, tuna, and cherry tomatoes in a large bowl and toss gently to combine.
STEP 3
Drizzle about half the dressing over the salad and toss again to coat. Divide into bowls and top with more dressing to taste.

For more simple, stove-free recipes, see “5 No-Cook Summer Meals“.

 

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

By Kaelyn Riley

Kaelyn Riley is Experience Life’s editorial director of food and nutrition.

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