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A close-up view of two pieces of toasted crostini that are both topped with an albacore tuna and white bean salad that has toasted bread crumbs on top .

Albacore Tuna and White Bean Salad

Course: Salad
Cuisine: American
Prep Time: 20 minutes
Toasting the bread crumbs: 8 minutes
Total Time: 28 minutes
Servings: 6
Calories: 244kcal
Author: Kris Longwell
This Albacore Tuna and White Bean Salad recipe is delicious but also extremely healthy. Be sure to use quality tuna. Serve it as a main salad or as an appetizer on top of toasted bruschetta (or crostini).
Print Recipe

Equipment

  • Food processor for making bread crumbs

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • ½ cup bread crumbs Cut the crust from a baguette and process in a food processor.
  • 2 cloves garlic minced
  • 1 15 oz can cannelloni beans drained and rinsed
  • ¼ cup flat-leaf parsley chopped
  • 2 ribs celery finely chopped
  • ½ medium red onion chopped
  • 10 oz albacore tuna packed in water, drained, and roughly crumbled
  • 1 head butter lettuce or green leaf lettuce, cleaned and leaves pulled from the stem

FOR THE VINAIGRETTE

  • 1 tablespoon lemon juice
  • 2 teaspoon whole-grain mustard
  • 2 teaspoon Dijon mustard
  • 2 teaspoon honey
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup extra-virgin olive oil

Instructions

  • In a medium skillet, heat the oil over medium-high heat.
  • Add the bread crumbs and cook, stirring frequently, until crumbs begin to brown, about 4 - 5 minutes.
  • Remove from the heat and stir in the garlic and a pinch of salt and pepper each.
  • To make the vinaigrette, place the lemon juice, whole grain mustard, Dijon mustard, honey, salt, pepper, and oil in a jar. Affix the lid and shake vigorously until emulsified.
  • In a large bowl, gently mix together the beans, parsley, celery, onion, and tuna.
  • Pour the vinaigrette over the mixture and toss gently to coat.
  • Arrange the lettuce on individual plates or one large serving platter and top with the tuna and bean mixture.
  • Sprinkle the toasted bread crumbs over the top and serve.
  • To serve as an appetizer, cut ½-inch slices on a diagonal from a baguette. Bruch olive oil over one side of the slice and then toast until lightly brown. Top with the salad and breadcrumbs. Serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Leftovers will keep in the fridge, covered, for up to 4 to 5 days. 

Nutrition

Calories: 244kcal | Carbohydrates: 11g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 20mg | Sodium: 392mg | Potassium: 269mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1182IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg