Two Bean Tuna Salad

This is not your grandmother’s bean salad. No watery and bland canned string beans here. This is the perfect marriage of bean salad and tuna salad – dressed in a slightly biting dijon vinaigrette, it leaves very little to be desired. Perfect for lunch or a light dinner.


  • 3 generous handfuls haricots verts, aka French green beans
  • 1 can cannellini beans, drained and rinsed
  • 1 can tuna in olive oil, drained
  • 1/4 large red onion, sliced paper thin

Dijon Vinaigrette

  • 1 Tablespoon whole grain dijon mustard
  • 2 Tablespoons red wine vinegar
  • 3 Tablespoons extra virgin olive oil
  • Salt and black pepper


  1. Fill a large pot with salted water and place over high heat to boil.
  2. While waiting, in a small bowl, combine the mustard, salt, pepper and vinegar. Whisk together. In a slow stream, whisk in the olive oil. Taste and adjust seasoning. Set aside.
  3. Once the water boils, add the trimmed haricots verts to the pot for 3-4 minutes. Immediately drain the beans and immerse in a bowl of ice cubes and water – this will stop their cooking and shock them into retaining a vibrant green color. Once cooled, drain the beans again. Once dry, lay them on the bottom of a large salad bowl or platter.
  4. Add a layer of the thinly sliced red onion on top of the green beans.
  5. Follow this with the drained, rinsed and dry cannellini beans.
  6. Using a fork, carefully remove large chunks of the tuna from the can and spread them around the top of the salad.
  7. Dress the salad and serve.


Serves 4 as a side dish and 2 as a main course.

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