Tuna, fennel and beans salad

Today I am presenting a new take on an Italian summer classic: tuna and bean salad. This dish is a delicious and simple summer lunch that is typically put together by mixing canned tuna, canned beans and onions for flavor. Dress it simply with olive oil and maybe a tad of balsamic vinegar and you have a winner!

Tuna fennel and beans salad

For this version, I used butter beans and added fennel to the basic ingredients. Of course given how simple this dish is, you have to really pay attention to the ingredients. In particular, the tuna that has to be of good quality or it might be too dry. Since most of the flavor in this salad comes from the onion, choose an onion you like. A white onion will be milder, a purple one will be stronger.

Give it a try and you won’t be disappointed!

Tuna, fennel and beans salad

Prep Time: 10 minutes

Yield: 2 Servings


  • 1 can solid packed tuna (better if it is preserved in olive oil)
  • 1 can beans (cannellini, northern, navy or butter beans work best)
  • 1 small onion
  • 1 fennel
  • olive oil
  • balsamic vinegar or lemon
  • fennel barbs (optional)


  1. Slice the fennel and the onion as thin as you can (you can also use a mandolin or a meat slicers for this).
  2. Place the onion in a bowl with hot water and salt for 10-30 minutes if you want to mellow it out.
  3. Combine in a bowl the fennel, the onion, the drained and washed beans and the drained tuna.
  4. Dress with olive oil and balsamic vinegar or lemon. Sprinkle with some chopped fennel barbs if you like it.
  5. Mix well and serve.

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3 Responses to Tuna, fennel and beans salad

  1. Ramona says:

    Sounds like a perfect salad to enjoy the warm weather. 🙂

  2. This is delicious and loaded with protein! Perfect for a healthy dinner.

  3. Nice! I really like the idea of adding fennel to the mix.

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