Dinner

Tuna, Bean & Olive Salad Recipe

ByHailey Reed January 3, 2026January 3, 2026

Introduction

This vibrant tuna, bean, and olive salad is a fresh and satisfying dish perfect for a light lunch or easy dinner. Combining crisp green beans, creamy borlotti beans, and briny olives with zesty lemon dressing, it offers a delightful balance of flavors and textures.

A white plate filled with a vibrant salad showing three main layers: the bottom is a mix of long, bright green beans and fresh light green celery leaves, the middle layer has scattered whole green olives and small red cherry tomatoes, and the top layer is thin slices of purple-red onion and bits of shredded light brown tuna, all garnished with green parsley and celery leaves, sitting on a white marbled surface with a striped cloth on the side and a second plate partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

120g fine green beans
200g can tuna in olive oil
1 tbsp extra virgin olive oil
1 lemon, zested and juiced
1 tbsp red wine vinegar
1 tsp Dijon mustard
400g can borlotti beans in water, drained
½ red onion, sliced
1 celery stick, finely sliced on an angle, plus a few leaves
50g pitted green nocerella olives
Small bunch of parsley, chopped

Instructions

Step 1: Bring a small pan of water to a boil. Cook the green beans for 1 minute, then drain and immediately run under cold water to stop cooking and keep them crisp.
Step 2: Pour about 1 to 2 teaspoons of oil from the tuna can into a large bowl. Add 1 tablespoon of extra virgin olive oil, the lemon zest, 2 teaspoons of lemon juice, red wine vinegar, and Dijon mustard. Season with salt and pepper, then whisk until smooth.
Step 3: Add the green beans, tuna (flaked), borlotti beans, red onion, celery slices, olives, and chopped parsley to the dressing. Toss everything gently to combine.
Step 4: Serve the salad topped with the celery leaves. For packed lunches, keep the dressing and salad separate and combine just before eating.

Tips & Variations

Try swapping green beans for tenderstem broccoli for a slightly different crunch.
Use canned white beans instead of borlotti beans for a milder flavor.
Add a handful of cherry tomatoes for a juicy pop of color and sweetness.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to one day. Toss together just before serving to keep ingredients fresh and vibrant. Reheat is not recommended as the salad is best served cold or at room temperature.

How to Serve

A fresh salad is shown on a white plate, placed on a white marbled surface. The salad has a base layer of long green beans scattered across the plate, mixed with light green celery leaves. On top, there are chopped pieces of light pink tuna, slices of thin red onion rings, and bright green olives spread evenly. Small shiny red cherry tomatoes and fresh parsley leaves add more color, scattered nicely across the salad. The overall look is vibrant with mainly green, red, and light pink tones, giving a fresh and healthy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

While fresh tuna can be used, the canned tuna in olive oil adds convenient richness and flavor. If using fresh tuna, cook it briefly and season well before mixing into the salad.