Tuna & White Bean Salad

Name: Tuna & White Bean Salad
Prep time: 15 min
Yield: Serves 4
Cuisine: Middle Eastern

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roubashahin.com.au

Salads

A quick, wholesome salad made with pantry staples — and honestly, one of our favourites.

PREP TIME

15 minutes

COOK TIME

SERVES

Serves 4

About this recipe

There is something about a good salad phase that just takes over — and this tuna and white bean salad was right at the heart of ours. It started as one of those meals we kept coming back to when we wanted something light and easy, and before long it had earned its permanent spot in the rotation. It is the kind of recipe you pull together with things already sitting in the pantry, and somehow it delivers every single time.

What I love most about this tuna and white bean salad is how well the ingredients work together. We brought in our favourite flavours — sumac coating the red onion for that lovely tartness, and a simple lemon garlic dressing that keeps everything tasting fresh and bright. The white beans make it filling and hearty, and together it all comes together in the most honest, unfussy way. It is a salad, yes — but it tastes like something you actually want to eat. If you enjoy easy, flavour-packed salads like this one, my Orzo Salad with Lemon Dressing is another one worth adding to your list — it has that same bright, clean energy.

What’s more, this is the kind of salad that works at any time of day — a quick lunch, a light dinner alongside some Turkish flatbread, or part of a simple spread when you want something wholesome on the table without much fuss.

Ingredients

Main Ingredients

1⁄2 red onion, thinly sliced
3-4 teaspoons sumac
2 x 400 gram cans white beans, drained and rinsed
2 x 180 gram jars/cans tuna in olive oil, drained
100 grmas baby spinach leaves (2 handfuls)
1⁄2 cup flat-leaf parsley leaves, torn

Dressing

1⁄2 cup olive oil
4–6 tablespoons fresh lemon juice
1–2 garlic cloves, crushed
Salt, to taste

Notes from Rouba

Coat the red onion in sumac really well — give it a good toss so every slice is covered before it goes into the bowl
I tear the parsley leaves rather than chopping them; it keeps them feeling fresh and gives the salad a more relaxed, generous look
Use a good quality jarred tuna in olive oil — it makes a real difference to the flavour
Taste the dressing before pouring; adjust the lemon and salt to your liking
This salad is best eaten fresh, but if you need to prep ahead, keep the dressing separate and toss just before serving

Method

Step 1. Coat the onion

Place the thinly sliced red onion into a small bowl and sprinkle over the sumac. Toss well until every slice is evenly coated and set aside.

Step 2. Assemble the salad

In a large bowl, add the white beans, tuna, baby spinach, torn parsley leaves, and the sumac-coated red onion.

Add the olive oil, fresh lemon juice, crushed garlic, and salt to a small jar with a tight-fitting lid. Close the jar and shake well until the dressing is combined. Pour over the salad, toss gently to coat, and serve immediately.

A FEW THINGS YOU'LL WANT TO KNOW

What type of white beans should I use?
Cannellini beans are my first choice — they are creamy, mild, and hold their shape well in a salad. Butter beans also work beautifully if that is what you have on hand.

Can I make this ahead of time?
You can prep all the ingredients ahead, but I would keep the dressing separate until you are ready to eat. Once dressed, the spinach will begin to wilt, so it is best enjoyed fresh.

Is this salad filling enough as a meal?
Yes — the combination of white beans and tuna gives it real substance. My husband and I eat this as a light lunch on its own and it keeps us going comfortably. If you want to bulk it up, serve it alongside some warm flatbread or with a simple side of vegetables.

Can I add anything else to the salad?
Of course. A handful of cherry tomatoes, some sliced cucumber, or a few kalamata olives would all sit beautifully in here. Keep the base the same and add whatever feels right to you.