White Bean Tuna Salad with Creamy Dill Dressing
This blog post is sponsored by Rancho Gordo. Thank you for supporting the brand that makes this blog possible.
If you like salads with real texture and flavor, this one delivers. Buttery white beans, flaky tuna, crisp vegetables, and a tangy dill dressing come together in a protein-packed salad. Enjoy this White Bean Tuna Salad as a quick lunch or light dinner.
Looking for more salad recipes like this?
How is this recipe different?
- No mayo tuna salad
- Made with yogurt dressing
- Added white beans
Key Ingredients and Substitutions
Ayocote Blanco Beans (or Other White Beans) – these creamy white beans form the salad’s foundation. Ayocote Blanco beans from Rancho Gordo have a buttery texture and hold their shape beautifully, keeping the salad structured rather than mushy. Their mild flavor lets the lemon and dill shine without overpowering the tuna. Creamy cannellini beans, Great Northern beans, or navy beans all work well. Choose beans that are tender yet intact. If using canned beans, rinse and drain well, then pat dry slightly to avoid watering down the dressing. Avoid overcooking dried beans. You want them creamy inside but still whole. Beans that are too soft will break apart when tossed.
Canned Tuna – adds protein, richness, and a savory depth that balances the fresh vegetables and bright dressing. Large flakes create a more luxurious texture and make the salad feel intentional. Use either oil-packed or water-packed tuna. Oil-packed tuna has more flavor and moisture, while water-packed keeps it lighter. You could also substitute flaked salmon for a slightly richer twist. Drain well, but don’t press it dry. Keeping a little moisture helps the salad stay tender. Break it into large flakes instead of shredding finely.
Fresh Dill – brings brightness and a subtle herbal sweetness that defines the flavor of this salad. It pairs naturally with tuna and lemon, adding freshness without overwhelming the dish. If dill isn’t available, fresh parsley with a small amount of fresh chives can work, though the flavor will be milder. Avoid dried dill here — it won’t provide the same fresh, vibrant taste. Chop the dill just before adding it to maintain its aroma. For the best flavor, add a small fresh sprinkle on top right before serving.
Other salad ingredients: Persian cucumbers, radishes, shallots (or red onion) ,Greek yogurt, lemon juice and zest, dijon mustard, salt, black pepper, bay leaves, water or broth (for cooking beans)
Equipment you will need
- Big mixing bowl
- Medium pot with lid
- Colander/strainer
- Cutting board & sharp knife
- Measuring spoons/cups
- Small bowl
- Whisk or fork
- Spatula
- Citrus zester
Top Tips
Don’t Overcook the Beans – You want them creamy inside and intact on the outside. If they’re too soft, the salad turns into tuna-bean mash. Start checking early and stop as soon as they’re tender. Let them cool completely before mixing so the dressing stays balanced.
Thin the dressing – since there’s no mayo, aim for a silky, pourable consistency. Add a splash of cold water or a spoonful of bean cooking liquid to lightly coat the beans.
Soak the shallots – let thinly sliced shallots sit in lemon juice or lightly salted water for 5–10 minutes before adding them. This softens their sharp bite.
Let it rest before serving – Give the salad 20–30 minutes to sit. The beans absorb the dressing, and the flavors blend.
How to make it
- Soak the dry beans for 6-12 hours, or overnight, in plenty of cold water. They should be fully submerged with a few inches of water above them because they’ll expand.
- Drain the soaked Ayocote Blanco beans.
- Add to a pot with 3 cups of water or broth, 1 bay leaf, and (optional but lovely) 1 smashed garlic clove and a drizzle of olive oil.
- Bring to a gentle boil, then reduce to a simmer. Cook 45–60 minutes, until tender yet holding shape.
- Add ½ teaspoon salt during the last 10 minutes of cooking. Drain and let cool completely.
- Dice 2–3 Persian cucumbers into small, even pieces.
- Cut 4–5 radishes into thin matchsticks.
- Slice 1 small shallot into very thin half-moons.
- Soak the shallot in a little lemon juice or cold salted water for 5–10 minutes, then drain.
- Chop ¼ cup fresh dill.
- Make the dressing. In a bowl, whisk together: ⅓ cup full-fat Greek yogurt, 1½–2 tablespoons fresh lemon juice, 1–1½ tablespoons olive oil, 2 tablespoons finely chopped dill, ½ teaspoon Dijon, ¼ teaspoon salt, a pinch of black pepper, and 1–2 tablespoons cold water (or a splash of bean-cooking liquid). Whisk until smooth and pourable. It should be silky and spoonable, not thick like a dip.
- In a large bowl, gently combine: 2½–3 cups cooked beans, 2 (5 oz) cans tuna, drained (break into large flakes, don’t shred), diced cucumber, radishes, drained shallot, and chopped dill.
- Pour the dressing over and fold gently. Try not to mash the beans. Let it sit 15–30 minutes before serving. This makes a huge difference; the beans absorb the dressing, and everything mellows.
- Before serving: drizzle a little olive oil, add fresh dill on top, lemon zest, and season with flaky salt and cracked pepper.
Best ways to enjoy
With crusty bread – Spoon it over thick slices of toasted sourdough or rustic country bread.
As a lunch bowl – serve it over arugula or baby greens with extra lemon and black pepper.
Stuffed into pita or wraps – tuck it into warm pita with extra cucumbers and maybe a swipe of hummus.
With crackers or crispbread – perfect for a snack board situation.
As a side – for grilled fish or chicken.
You may also like:
Storage instructions
Store the White Bean Tuna salad in an airtight container in the refrigerator for up to 3 days. Because this version uses a yogurt-based dressing, it is important to keep it well chilled.
The salad actually improves after a few hours, as the beans absorb the dressing and the flavors meld. Before serving leftovers, let them sit at room temperature for about 10–15 minutes to take the chill off. Stir gently, then refresh with a small squeeze of lemon and a drizzle of olive oil to brighten it.
If you’re making it ahead, you can also store the dressing separately and combine it just before serving for the freshest texture, especially if you prefer the cucumbers extra crisp.
This salad is not ideal for freezing because the yogurt dressing and fresh vegetables will change texture when thawed.
White Bean Tuna Salad with Creamy Dill Dressing
Equipment
- mixing bowls
- Medium pot with lid
- Colander/strainer
- cutting board & sharp knife
- Measuring spoons/cups
- small bowl
- Whisk or fork
- spatula
- Citrus zester
Ingredients
Salad ingredients:
- 8 oz white beans Alubia Blanca dry beans; soaked and cooked (about 2½-3 cups cooked)
- 10 oz tuna canned in water; drained
- 2-3 Persian cucumbers diced (about 2 cups)
- 4-5 radishes cut into matchsticks (about ½ cup)
- ¼ cup dill chopped (plus more for garnish)
- 1 shallot
Creamy dill dressing
- ⅓ cup full-fat Greek yogurt
- 2 tablespoons lemon juice
- 1½ tablespoon olive oil
- 2 tablespoons dill finely chopped
- ½ teaspoon Dijon
- ¼ teaspoon salt
- Pinch black pepper
- 1 tablespoons cold water or a splash of bean cooking liquid
For cooking the beans:
- 8 oz beans soaked
- 3 cups water or broth
- 1 bay leaf
- ½ teaspoon salt
Instructions
- Soak the 8 oz white beans for 6-8 hours, or overnight, in plenty of cold water. They should be fully submerged with a few inches of water above them because they’ll expand.
- Drain the soaked Alubia Blanca beans.
- Add to a pot with 3 cups water or broth, 1 bay leaf. Bring to a gentle boil, then reduce to a simmer.
- Cook 45–60 minutes, until tender yet holding shape.
- Add ½ teaspoon salt during the last 10 minutes of cooking.
- Drain and let cool completely.
- Dice 2-3 Persian cucumbers into small, even pieces.
- Cut 4-5 radishes into thin matchsticks.
- Slice 1 small shallot into very thin half-moons.
- Soak the 1 shallot in a little lemon juice or cold salted water for 5–10 minutes, then drain.
- Chop ¼ cup dill
- Make the Dressing. In a bowl, whisk together: ⅓ cup full-fat Greek yogurt2 tablespoons lemon juice, 1½ tablespoon olive oil, 2 tablespoons dill, ½ teaspoon Dijon, ¼ teaspoon salt, a Pinch black pepper, and 1–2 tablespoons cold water (or a splash of bean-cooking liquid). Whisk until smooth and pourable. It should be silky and spoonable, not thick like a dip.
- In a large bowl, gently combine: 2½–3 cups cooked beans, 10 oz tuna, drained (break into large flakes, don’t shred), diced cucumber, radishes, drained shallot, and chopped dill.
- Pour the dressing over and fold gently. Try not to mash the beans. Let it sit 15–30 minutes before serving. This makes a huge difference; the beans absorb the dressing, and everything mellows.
- Before serving: drizzle a little olive oil, add fresh dill on top, and season with flaky salt and cracked pepper.
Nutrition
Did you make this recipe?
Tag me @sylwiavaclavekphotography or tag me using #myomnikitchen so I can see your creations! You can also leave a comment below!
Conclusion
Creamy beans, tender tuna, and plenty of crunch from cucumbers and radishes make this tuna white bean salad anything but flat. Finished with fresh dill and a light yogurt dressing, it’s protein-packed, bright, and perfectly balanced. Save this Tuna White Bean salad recipe for the next time you plan your meal prep.
FAQ
Can I use canned beans instead of dried beans?
Yes, canned white beans work well in this recipe. Rinse and drain them thoroughly, then pat them dry slightly to prevent excess moisture from thinning the dressing. Choose cannellini or Great Northern beans for the best texture.
What type of tuna works best?
Both oil-packed and water-packed tuna work well. Oil-packed tuna offers richer flavor, while water-packed keeps the salad lighter. Choose good-quality tuna for the best results.
Can I make this dairy-free?
Yes. Replace the Greek yogurt with a dairy-free yogurt alternative or use a simple lemon and olive oil dressing for a lighter, vinaigrette-style version.
Hungry for more? Check out the latest posts from My Omni Kitchen.
- White Bean Tuna Salad with Creamy Dill Dressing
- Blood Orange Upside Down Olive Oil Cake Recipe
- White Bean with Dill Pesto Salad
- Best Polish White Bean Soup Recipe – Zupa Fasolowa
- Polish Celery Root Salad Recipe – Surówka z Selera
