Tuna salad with cannellini beans and celery

Tuna salad with cannellini beans and celery

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READY IN 20 minutes

It's too hot to cook these days, so here I am trying to find some tasty recipes for lunch. It has to be easy, quick and made with basic ingredients.

So I came up with this mix of canned stuff I'm saving for desperate ocasions, such as 38°C (100°F) and no mood to turn on any source of heat. I used tuna in olive oil, some canned beans, and a few pickled cucumbers from the jar. I added fresh datterini (grape tomatoes) and a small celery stalk, which is a great source of antioxidants, vitamins and minerals.

I mixed everything with a little mayonnaise, just to make things stay together, but I tasted it before adding this last ingredient and it was very good. So, if you're not a mayo fan, just skip it.

I prefer datterini because they are a little crunchy, with a meaty texture and a thick skin. Cherry tomatoes work perfectly if you prefer something a little sweeter. I didn't add onion because my boys don't like it in salads, but I think it would fit this recipe perfectly. And, if you have some corn, don't be afraid to use it. I like it with tuna. However, I didn't have any, so I had to leave it out this time.

My boys loved this salad. I hope you'll enjoy it too :)



  • Tuna in olive oil - 2 cans (100 grams)
  • Cannellini beans - 1 can (125 grams)
  • Celery - 1 small stalk, without the leaves
  • Datterini (grape tomatoes) - 12
  • Pickled cucumbers - 5 (5 cm long pieces)
  • Capers - 12
  • Mayonnaise - 1 tbsp
  • Salt, pepper


  • 1Drain the oil-packed tuna.
  • 2Wash the canned beans and let them drain in a strainer for 2-3 minutes
  • 3Cut the celery into very thin slices and the pickled cucumbers in very small cubes. Cut each tomato in 3 or 4 pieces.
  • 4In a medium bowl, mix tuna, beans, chopped celery, cubes of cucumbers, capers and tomatoes.
  • 5Add salt, pepper and mayonnaise to taste.