no cook meal
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5 from 1 vote

Tuna and White Bean Salad

This is a go-to summer meal when it's too hot to cook. Tuna and white beans provide plenty of satisfying protein in this no-cook entree salad.
Prep Time5 mins
Total Time15 mins
Course: Main Course, Salad
Cuisine: American
Keyword: arugula, no cook meals, summer salad, tuna pita pockets, white beans
Category: mains, salads
Servings: 4 people
Calories: 367kcal


  • 1 package baby arugula
  • 2 cans canned tuna Italian packed in olive oil
  • 1 can canned cannellini beans drained and rinsed
  • 1/2 whole red onion sliced
  • 1 cup grape tomatoes cut in half


  • 1/4 cup olive oil extra virgin
  • 3 tbsp lemon juice freshly squeezed
  • pinch kosher salt
  • pinch granulated sugar


  • Thinly slice the red onions.
  • Cut grape tomatoes in half or quarters.
  • Open and drain excess oil from canned tuna.
  • Add arugula, onions, tomatoes, and tuna to a large salad bowl.
  • Toss with dressing (below) and enjoy!


  • In a small jar mix olive oil, lemon juice, sugar and salt.
  • Shake the jar to combine.


Calories: 367kcal | Carbohydrates: 26g | Protein: 25g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 218mg | Potassium: 750mg | Fiber: 6g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 5mg
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