White Bean Tuna Salad with Creamy Dill Dressing
Creamy white beans, flaky tuna, crunchy cucumbers, and bright dill come together in this high-protein, no-mayo tuna white bean salad with a light yogurt dressing.
Save
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
Serving: 1cupCalories: 153kcalCarbohydrates: 14gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 18mgSodium: 414mgPotassium: 436mgFiber: 3gSugar: 3gVitamin A: 218IUVitamin C: 10mgCalcium: 74mgIron: 3mg
Tried this recipe?Let us know how it was!