Tuna Salad

Ingredients

• 4free-range eggs
• 100 gfine green beans, trimmed
• 250 mlcurly-leaf parsley
• 2 clovesgarlic, chopped
• juice and zest of 1lemon
• 45 mlwhite wine vinegar
• 60 mlextra virgin olive oil
• 1 x 400 g cancannellini beans, drained and rinsed
• 1 x 170 g cantuna chunks in brine, drained
• 100 gmixed salad leaves
• 1 smallcucumber, seeded and sliced
• 4celery sticks, thinly sliced

Instructions

1. 1

   Cook the eggs

   Put the eggs into a small saucepan of boiling water and cook for 6–8 minutes, until medium hard. Cool them briefly, then peel and cut into quarters.

2. 2

   Blanch the beans

   Pour boiling water over the green beans and leave them for 2 minutes. Refresh in ice-cold water, then set aside.

3. 3

   Make the dressing

   Blitz the parsley and garlic in a food processor until finely chopped. Add the lemon juice, zest and vinegar, then pour in the oil slowly. The dressing should have the loose consistency of pesto.

4. 4

   Mix the filling

   Gently combine half of the dressing with the green beans, cannellini beans and tuna.

5. 5

   Assemble the salad

   Arrange the salad leaves, cucumber and celery on a platter. Add the egg quarters, bean and tuna mixture, then finish with more dressing.

What is tuna salad?

Tuna salad is a flexible dish found in many home-cooking traditions, with no single fixed origin or recipe. This version is served as a composed platter rather than a mayonnaise-bound mixture.

Cannellini beans make it more substantial, while eggs and a sharp parsley dressing bring richness and freshness. The combination works well because the dressing coats the beans and tuna before the crisp salad vegetables are added.

Nutrition and macros by portion

The nutrition label shows one serving as written: 394 calories, 27g protein, 40g carbs, 19g fat.

The cannellini beans provide most of the carbohydrates and fibre, while the tuna and eggs contribute much of the protein. Olive oil and egg yolks supply most of the fat. For a balanced plate, serve a portion with extra salad leaves or another non-starchy vegetable.

Why use cannellini beans?

Creamy cannellini beans give the salad substance and contrast with the crunchy celery and cucumber. Rinsing them removes the canning liquid and helps keep the dressing clean-tasting.

Tuna chunks: Drain them well and fold them in gently so they remain in pieces rather than breaking down into a paste.

Getting the dressing right

Parsley and garlic: Blitz these first so they are finely chopped before the liquids go in. A food processor makes a cohesive dressing, though it should still be loose enough to pour.

Oil: Add it gradually after the lemon and vinegar. This helps the dressing come together; if it thickens too much, stir it before drizzling.

Keeping the beans crisp

The green beans only need 2 minutes in boiling water, then a quick refresh in ice-cold water. This short blanch softens them slightly while keeping their colour and bite.

Drain them thoroughly after cooling. Excess water can dilute the dressing and make the salad leaves soggy.

Egg timing and doneness

Cook the eggs for 6–8 minutes to reach the medium-hard texture specified in the method. The exact result can vary with egg size and starting temperature, so cool them briefly and check one if you are unsure.

Peel once they are cool enough to handle, then quarter them carefully so the yolks stay intact for arranging on the platter.

Assembling the platter

Layer the leaves, cucumber and celery first, then spoon the bean and tuna mixture over the top. Add the egg quarters last so they remain visible and are less likely to break.

Serve the remaining dressing on top or at the side. This keeps the vegetables fresh and lets everyone add as much as they like.

What to serve with it

The beans, eggs and tuna make this a filling meal on its own. For a heartier spread, serve it with crusty bread or boiled new potatoes.

A simple side of sliced tomatoes or extra salad leaves fits the fresh flavours without competing with the parsley and lemon dressing.

Recipe notes & tips

• Drain the tuna and rinse the cannellini beans well before mixing.
• Refresh the green beans in ice-cold water promptly to stop them softening further.
• Add the oil to the dressing gradually so it stays pourable.
• Use a gentle hand when mixing the tuna to keep recognisable chunks.
• Keep some dressing aside until serving so the platter can be adjusted at the table.

Variations

• Add capers: Fold a spoonful into the beans for a salty, tangy note.
• Use another bean: Swap the cannellini beans for drained butter beans.
• Bring in tomatoes: Add halved cherry tomatoes when arranging the platter.
• Try a different herb: Replace some of the parsley with fresh dill.
• Add a little heat: Include a pinch of chilli flakes in the dressing.

Common mistakes to avoid

• Overcooking the green beans: Keep them in boiling water for just 2 minutes, then refresh in ice-cold water.
• Watery dressing: Drain the beans and tuna thoroughly before combining them.
• Broken tuna: Fold it in gently to preserve the chunks.
• Soggy leaves: Add the dressing shortly before serving rather than leaving the assembled salad to stand.
• Cracked eggs: Lower them carefully into the boiling water and avoid crowding them in the saucepan.

How to store

Store leftover salad in an airtight container in the fridge and eat within 1–2 days. The leaves soften once dressed, so for best texture keep any unused dressing separate; serve cold rather than reheating.

Frequently asked questions