For an elevated, protein-packed meal, try this French-Style Tuna White Bean Salad! Packed with briny capers, crunchy gherkins, fresh herbs, and a can of white beans, then coated in a homemade vinaigrette. It’s a fresh spin on tuna for lunch!
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Note from Danielle
If you needed proof of how versatile tuna for lunch can really be, take a gander at our 10+ tuna recipes! But this is probably the most elegant of the bunch. French anything just feels fancy, right?
Because the internet loves when we food bloggers put a “novel” before the recipe, here’s a lil (not so) relevant fact about me: I studied French for 4 years in high school, and I’ve continued daily practice over the last 2 years.
Someday, I’ll be in France. And I’ll be speaking French. Perhaps ordering a bean salad with tons of salty pickles and capers. Or a green salad with a classic French vinaigrette. And it’ll remind me of this salad 💗
👉 Here in the post, you’ll find detailed info and helpful tips based on my personal experience with this recipe.
🖨️ For the printable recipe card with ingredients list and concise instructions, keep scrolling or hit the ‘Jump to Recipe’ button at the top of the page.
🙋♀️ Frequently asked questions about this recipe are located after the recipe card.
Recipe Overview
Total Time: 15 minutes
Difficulty: Easy
Method: No-Heat
Prep: Make-Ahead Friendly
Ingredients in this French-Style Tuna White Bean Salad:
You won’t be surprised by anything in this salad, especially if you’re a fan of French herbs and salty flavors. It’s got a base of white beans and quality tuna, plus French add-ins and a homemade vinaigrette.
Here are the specific ingredients I used, along with some info for each:
- extra virgin olive oil – This is the base of the vinaigrette dressing and adds moisture to the whole salad. Use a good tasting, quality olive oil, if you can.
- red wine vinegar – Adding to the EVOO, this is a sharp and tangy, but still slightly mild, vinegar that helps create the vinaigrette.
- dijon mustard – Did you know dijon mustard originated in France? My favorite kind is Grey Poupon!
- garlic – As a garlic lover, I would be committing a crime leaving it out of this salad. I put it in there with the diced shallot. Chef’s kiss!!
- lemon juice – For a bit for acidity, flavor, and moisture, lemon juice is the way to go.
- shallot – Keeping the onions flavors light so the fresh herbs, tuna, and briny add-ins can shine. If you want to keep them but dull the flavor slightly, soak cut shallots in a bowl of cold water for 10 minutes. Pat dry, and continue with the recipe.
- cannellini or great northern beans – There are a few types of white beans out there, an any of them should work! I often have cannellini, or white navy beans on hand.
- cocktail gherkins – These cute lil pickles are often used for charcuterie boards or garnish, but they do have a slightly different flavor than regular dill pickles too. They’re salty, briny and crunchy.
- capers – Another briny add-in to up the flavor of this salad. Some people love capers, and if you’re one of them, I think you’ll love this salad. You could leave these out, if necessary.
- tuna – Personally, I’ll always opt for a quality, sustainably caught tuna packed in water. My favorite brand is Safe Catch, which I get from Costco. They test every fish for mercury!
- fresh dill – To offset all the salty briny goodness, a hit of some light and fresh herbs really makes a difference! I prefer dill, but you could also add some parsley.
- tarragon – This is a French-style herb that has a subtle licorice taste. I don’t even like licorice, but when combined with the rest of the salad, it’s gives a slightly sweet anise flavor.
- sea salt or kosher salt – Either one of these options will work, if fine ground. Be sure to taste at the end, before adding more salt into the salad.
- fresh ground black pepper – I’m always opting for fresh ground black pepper. The taste is superior!
🇫🇷 What does French-style mean?
For this specific salad, French-style means the ingredients are either French in origin, or inspired by classic French ingredients. Here are the details:
- Dijon mustard, which originates from Dijon, in the Burgundy region of France!
- Classic French vinaigrette, made from EVOO, red wine vinegar, dijon, salt & pepper, as made in this French Vinaigrette recipe from Everyday Parisian.
- Soft French herbs, especially if you include the bit of tarragon. For more on French herbs, browse this Herbes Aromatiques guide from Mad About Macarons.
- Add-ins like gherkins and capers enhance the salty French flavors!
Related: Looking for more no-reheat lunch ideas for work? Browse my list of 16 Make-Ahead Cold Lunch Ideas to prep this week!
Equipment you’ll need to make this salad:
Besides some common kitchen tools, there’s no super specific equipment needed to make this recipe, but I do have some recommendations on brands that I love:
- sharp chef’s knife – If I had to pick one thing in my kitchen to use forever, it would be my Misen Chef’s Knife (affiliate link!). This knife is super high quality while being affordable. I’ve had mine for years (and there’s a lifetime guarantee!).
- wooden cutting board – Alternatively, for chopping the herbs and add-ins, I recommend this Greener Chef XL Bamboo Cutting Board (affiliate link!). The XL size is perfect but not too huge. I use it for everything except cutting raw meat. Hand wash only!
- meal prep containers – If you’re making this one for meal prep, you’ll need a good container for transporting. For a recipe like this, I’ll use one of these 3 Compartment Glass Meal Prep Containers (affiliate link!).
How to make this Tuna White Bean Salad:
What I love about this salad is you get so much elegant flavor from the combination of simple ingredients, that it doesn’t feel like an easy 15-minute salad. We do have a specific order for mixing things together, so here’s how to make the tuna white bean salad.
Here’s a breakdown of each cooking step, plus some extra tips you might find helpful:
1
Make the dressing:
In the bottom of a large, non-reactive mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, lemon juice, shallot and black pepper.
What is a non-reactive bowl?
When a recipe asks you to use a “non-reactive bowl”, it means you should opt for a bowl made from material that will not react with acidic ingredients. Examples of bowls to avoid:
- unlined tin
- unlined copper
- raw aluminum
- unseasoned cast iron
If you opt for glass bowls, as well as stainless steel or non-stick pans, you won’t have anything to worry about. For more on what this means, read “What is nonreactive cookware?” from David Lebovitz.
2
Build the salad:
Stir in the beans, sliced cocktail gherkins, and chopped capers until the beans are well coated in the dressing.
We add the tuna later so the beans can get well-coated in dressing first!
3
Add tuna & herbs:
Carefully fold in the drained tuna, chopped dill and tarragon. Be gentle; you want the tuna to mix evenly with the beans and be well coated in the dressing, but keep as many chunks as possible.
Why not mash tuna all the way?
While it’s mostly just a preference thing, here are the reasons to be gentle when mixing the tuna:
- over-mashing the tuna can create a mushy texture that’s less appetizing than chunks
- mashed tuna will absorb most or all of the dressing, and lead to the other ingredients drying out
4
Serve:
Taste the salad and add a little salt if the flavors taste far away. Heads up: there’s already salt in the mustard, gherkins, capers, and possibly the beans too, so don’t put too much in before tasting.
Can I help?
Don’t want to do all the chopping in this tuna salad recipe? Try my Lazy No-Chop Tuna Salad for an easy alternative, no knife or cutting board required.
Best tips for making this salad:
Here are my best tips for making this salad successfully and deliciously in your own kitchen:
- Remove as much moisture as possible from the beans and herbs before adding them to the salad. We don’t really want to add water to the salad, as it will dull the flavors and collect in the bottom of the bowl.
- Use a quality canned tuna, if you can. We’re adding a lot of flavor but really leaving the tuna exposed for tasting as well. I prefer tuna packed in water instead of oil. Quality tuna can really make a difference in the flavor.
- Don’t over mash the tuna chunks. We want to keep some chunks so you can taste the tuna and it doesn’t make the salad mushy. I prefer the varying textures!
More Bean Recipes:
What to serve with this salad:
If you need a quick lunch, this meal can be enjoyed on its own (protein, fiber, light veggies), but I’ve got a couple more ideas on what you could eat it with:
- serve as a meal prep with crackers or pretzels and a side like berries or anything else that fits into the glass meal prep containers
- serve loaded on warmed pitas (keep them separate until serving)
- toast some bread then stack this salad on top with some melty Gouda!
If you like this…
If you like this recipe, you’ll love my you’ll love my Lemon Vinaigrette Tuna Pasta Salad. Similar flavors of herby lemon, swap beans for pasta, plus more lemon and herbs!
Ways to customize this recipe:
This recipe is made just how I like it. But your tastebuds are different! Here are some ideas on ways to customize this tuna salad recipe for yourself:
- Onion options – Shallot has a nice mild onion flavor that I think goes well with the strong briny salad, but you could also use some red onion, or leave the onion out entirely.
- Herb options – I chose specific soft French herbs, but you could use whatever soft herbs you have on hand, including flat leaf parsley, lemon thyme, or basil.
- Add some cheese – Feta or crumbly goat cheese would both go well on this salad. Be careful with salt levels if you do add either of these!
Ways to meal prep this recipe:
This recipe was made for meal prep. Here’s how I like to do it at my house:
- Make the recipe as directed and you’ll end up with four portions of a make-ahead lunch that stores well. Portions can be stored together, or in individual containers (or a combo of both).
- Pick any sides you have on hand that store well in the fridge: berries, nuts, hard crackers, cut veggies, etc.
- If it gets a bit dry or needs a refresh, add a squeeze of lemon and a drizzle of olive oil, then give it a stir before serving.
Is this recipe freezer-friendly?
No, I would not recommend freezing this recipe, due to the fresh ingredients involved. It wouldn’t thaw well!
How to store White Bean Tuna Salad:
Store leftovers in an airtight container in the fridge for 2-3 days; it may start to dry out near day 3. Refresh with a squeeze of lemon juice and a drizzle of olive oil.
Want to Save this recipe for later?
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Print
French-Style Tuna White Bean Salad
For an elevated, protein-packed meal, try this French-Style Tuna White Bean Salad! Packed with briny capers, crunchy gherkins, fresh herbs, and a whole can of white beans, then coated in a homemade vinaigrette.
- Total Time15 minutes
- Yield4 servings 1x
- DietDairy-Free, Gluten-Free
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 heaping tablespoon dijon mustard
- 1–2 small garlic cloves, finely minced
- juice from 1 lemon
- 1 shallot, finely diced
- 1/2 teaspoon fresh ground black pepper
- 1 (15.5-ounce) can cannellini or great northern beans, drained and rinsed
- 12–14 cocktail gherkins, roughly sliced (or 2 small dill pickles)
- 2 tablespoons capers, drained and roughly chopped
- 2 (5-ounce) cans albacore or yellowfin tuna packed in water, drained
- 1/4 cup chopped fresh dill (~1/2 clamshell)
- 1 tablespoon chopped tarragon (optional)
- 1/4 teaspoon fine sea salt or kosher salt, plus more to taste
Instructions
- Make the dressing: In the bottom of a large, non-reactive mixing bowl (such as glass), whisk together the olive oil (3 tablespoons), red wine vinegar (2 tablespoons), Dijon mustard (1 heaping tablespoon), garlic (1-2 small cloves, minced), lemon juice (from 1 lemon), shallot (1, finely diced) and black pepper (1/2 teaspoon).
- Build the salad: Stir in the beans (1-15.5 ounce can, drained and rinsed), sliced cocktail gherkins (12-14), and chopped capers (2 tablespoons, drained) until the beans are well coated in the dressing.
- Add tuna & herbs: Carefully fold in the drained tuna (2-5 ounce cans, drained), chopped dill (1/4 cup) and tarragon (1 tablespoon), if using. Be gentle; you want the tuna to mix evenly with the beans and be well coated in the dressing, but keep as many chunks as possible. I like to have tuna chunks of varying size to avoid a mushy salad.
- Serve and store: Taste and add a little salt (1/4 teaspoon) if needed; there’s already salt in the mustard, gherkins, capers, and possibly the beans too. Store leftovers in an airtight container in the fridge for 2-3 days; it may start to dry out near day 3. Refresh with a squeeze of lemon juice and a drizzle of olive oil.
Notes
Nutrition information estimated with My Fitness Pal.
- Prep Time: 15 minutes
- Category: Dinner, Lunch
- Method: No Heat
- Cuisine: French
Nutrition
- Serving Size: ~1 1/3 cups
- Calories: 344
- Fat: 11g
- Carbohydrates: 30g
- Protein: 31g
Did You Make This?
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Frequently Asked Questions
What are cocktail gherkins? Do I have to use them?
Cocktail gherkins are small, crunchy pickles, usually around 2 inches long. They’re firm, salty and briny. However, if you don’t want to buy those, you can use regular dill pickles. They’re not required to enjoy this recipe, but they do add to the salty briny flavor profile of the salad.
Recipe developed by Rachel Phipps.
