Italian Tuna Green Bean Salad
This Italian Tuna and Green Bean Salad is incredibly easy to make. It only has 7 simple ingredients and it makes a tasty and healthy meal. It's light, refreshing and full of protein, making it an ideal lunch in the summer.
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This Italian Tuna Salad with Green Beans is a delicious and healthy meal. The star of the dish is high-quality canned tuna in olive oil and it pairs perfectly with crunchy green beans and onions. This salad is super easy to prepare and it's perfect for a protein-packed lunch or as a side dish for a seafood or Mediterranean dinner.
A simple dressing of olive oil, lemon juice, and salt, ties everything together, bringing up the flavors of the ingredients. You can also customize this classic tuna salad to your taste by adding other ingredients like cherry tomatoes, black olives, corn, or carrots. This Italian salad is not only delicious but also packed with protein, healthy fats, and vitamins, making it a great choice for a balanced meal.
For more easy, light salads, check out this Shaved Asparagus Salad Recipe and this Warm Spinach Salad.
Why This Recipe Works
- Made with only 7 fresh, simple ingredients that are easy to find and prepare.
- Ready in just 15 minutes!
Green Beans - Use fresh green beans such as haricot verts for the best flavor and texture. Alternatively, you can also use frozen green beans.
Onion - Use very thinly sliced red onion for the best end result. For a milder flavor, you can also opt for white or Spanish onion.
Tuna - Canned Italian or Spanish tuna fish in olive oil will work perfectly. Try to get the best quality cans of tuna you can find, as it will make all the difference. You can find oil-packed tuna in any grocery store or online.
Lemon - Use the juice of a fresh lemon and garnish the dish with lemon slices and lemon zest for a nice presentation.
Oil - Use good quality extra-virgin olive oil to season the salad. Italian, Spanish, or Greek olive oil is the best in terms of flavor and it's a must for Mediterranean recipes.
Parsley - Use Italian flat leaf parsley leaves or curly parsley leaves for extra flavor and garnish.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
You don't need any special equipment to make this Italian tuna salad with green beans. You'll only need a large pot and strainer to blanch the green beans, a large bowl for the ice bath and a nice serving platter with tongs to serve the salad.
How to Make Italian Tuna Salad with Green Beans
- Bring a medium pot of heavily salted water to a boil and set up an ice bath in a large bowl.
- Drop the green beans into the boiling water and cook for 20 seconds, then immediately transfer them to the cold water.
- Once cooled, drain the beans thoroughly and pat them dry with towels.
- Arrange the green beans on a large platter, add the red onion slices, and tuna on top.
- Drizzle with lemon juice and a generous amount of extra virgin olive oil, then sprinkle with sea salt and parsley leaves.
- Serve immediately.
Tips for Success
- Choose fresh green beans and high-quality canned tuna for the best flavor and texture.
- Don't skip the blanching step for the green beans, it will give them the best flavor and crisp texture.
- Feel free to add other vegetables like cherry tomatoes, olives, or capers.
Italian Tuna Salad Serving Suggestions
This recipe is super versatile and can be served in various ways and on different occasions.
For a light lunch, enjoy it with a piece of bread or homemade focaccia.
I love serving this as part of a bigger lunch spread that includes other antipasto like marinated olives or crispy chickpea farinata.
To turn the salad into a more substantial meal, you can add tomatoes, boiled eggs, roasted potatoes, or crispy chickpeas, making it similar to a salad Niçoise.
Swap out the canned tuna for fresh pan seared tuna instead!
Italian Tuna Salad FAQ
Yes, you can use frozen green beans. Just make sure to thaw them completely and follow the same cooking and cooling process to maintain their texture. Keep in mind, they will be softer and not as snappy as fresh green beans.
The salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh to maintain the crisp texture of the green beans.
Feel free to add other vegetables like lettuce leaves, green olives, sun-dried tomatoes, cucumbers, bell peppers, or artichoke hearts to enhance the flavor and nutritional value of the salad.
Though it's best to be made at the moment, since it's quick to make, you can prepare the components of the salad ahead of time and assemble it just before serving. Store the green beans, tuna, and other ingredients separately in the refrigerator to maintain their freshness.
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Italian Tuna + Green Bean Salad
Ingredients
- 1 lb thin green beans such as haricot verts ends removed
- ¼ - ½ small red onion very thinly sliced
- 2 5- oz cans Italian or Spanish tuna in olive oil don't drain
- juice of 1 lemon or more to taste
- Extra virgin olive oil for drizzling
- coarse sea salt for sprinkling I like sel gris
- ¼ cup Italian flat leaf parsley leaves
Instructions
- Bring a medium pot of heavily salted water up to a boil and prepare an ice bath.
- Drop the green beans into the water and cook for 20 seconds, then remove them right into the ice bath. Once the beans are cooled, drain thoroughly and blot dry with towels so no moisture remains.
- Transfer the green beans to a large platter, then scatter the red onions and and big chunks of tuna on top along with some of the oil from the can.
- Drizzle with lemon juice and lots of extra virgin olive oil, then sprinkle with sea salt and parsley leaves. Serve right away.
Notes
- Choose fresh green beans and high-quality canned tuna for the best flavor and texture.
- Don't skip the blanching step for the green beans, it will give them the best flavor and crisp texture.
- For the freshest taste and best texture, serve the salad immediately after assembling it.
- Feel free to add other vegetables to the salad to personalize it, such as cherry tomatoes, corn, olives, or carrots.
Made this for my wife's lunch at work (with some ciabatta croutons). She loved it, very healthy and very easy to make. Cheers.
SO glad you enjoyed it!
Aren't then the green beans still uncooked after 20 seconds boiling? I usually boil them for 20-30mins to cook it and still feel a bit uncooked. 20 seconds really? 😕
Well, sort of. This lightly blanches the green beans so it removes their rawness but still keeps a crunchy, crisp texture. That is my personal preference, but feel free to cook the beans as long as you like!
You've been missing out! I adore all canned and jarred stinky fishes. I just brought some home from an Italian shop called Salumeria in Boston's North End. No doubt making this green bean dish. So excited you're heading back to Italy. I look forward to your stories! Love that you're training for it. Keep your game tight.
Love ALL your recipes and will definitely try this one!
Have a great trip!
Thank you!!