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This tasty Italian tuna white bean salad, or insalata di tonno e fagioli as it’s known in Italy, features fresh tuna fish steaks and cannellini beans as the main ingredients. Italian fresh tuna salad makes a satisfying lunch, or you can enjoy the Mediterranean flavors by enjoying it as a side dish with a main course or a snack. Simple ingredients effortlessly combine to make this tasty Tuscan classic.

A large bowl of tuna bean salad.

Juicy fresh tuna pairs with beans for a Tuscan tuna white bean salad everyone will enjoy. It makes a tasty meal, whatever the season, delivering delicious fresh flavors.

Also try smoked elote or Mediterranean quinoa salad. These recipes with frozen vegetable are good, and so is Mediterranean tuna orzo salad.

Bowl of Insalata Di Tonno E Fagioli with white beans, red onion, arugula, and fresh basil, surrounded by utensils and ingredients.

Why You’ll Love It

Delicious: Canned tuna features in many salads, but this recipe calls for fresh tuna steaks for a superior flavor. The addition of cannellini beans makes it even more delicious!
Simple to make: All you need to do to prepare Italian tuna bean salad is cook the tuna and combine it with the other ingredients.
A true taste of Tuscany: Beans are widely used in Italy and are one of the country’s pantry staples. Seafood is also dear to Italian hearts, and this delicious rustic dish combines both and is a real Italian classic salad.

Close-up of an Italian Tuna White Bean Salad (Insalata Di Tonno E Fagioli) with tuna chunks, white beans, red onion, and fresh greens in a white bowl.

Tuna and Bean Salad Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Cannellini beans: Serve as a creamy, protein-rich base for the salad.
Tuna steak: The star of the salad! Adds fresh, fishy flavor.
Olive oil: Used both in the marinade and cooking to enhance flavor and texture.
Red wine vinegar: Provides a tangy acidity that brightens up the dish.
Parsley: Lends a fresh, herbaceous note to the salad.
Basil: Contributes a sweet, aromatic layer of flavor.
Black pepper: Adds a touch of gentle spice to season the salad.
Garlic: Enhances the dish with its pungent, savory flavor.
Shallot: Offers a milder, slightly sweet onion flavor.
Arugula: Provides a peppery, fresh green base that complements the rich tuna and beans.
Rosemary: Infuses the brine with a woody, fragrant aroma.

Ingredients for Insalata Di Tonno E Fagioli, including tuna, white beans, arugula, spinach, shallot, garlic, rosemary, oil, and vinegar arranged on a table.

How to Make Fresh Tuna and Beans Salad

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Marinate the beans: Let the white beans sit in a large bowl in water, oil, vinegar, rosemary, shallot, and salt for an hour.
Prepare the tuna: Season it, then cook and break it into flakes before adding more salt, pepper, and garlic.
Finish the salad: Mix the beans and tuna with the other ingredients and serve immediately or refrigerate until required.

Bowl of Italian Tuna White Bean Salad (Insalata Di Tonno E Fagioli) with tender tuna, red onion, and fresh greens on a brown surface.

Substitutions and Variations

Fresh tuna: There are different types of tuna to choose from, including albacore tuna, skipjack tuna, tuna belly, and even canned tuna if you’re in a rush to make this salad. I recommend using fresh tuna, though.
Cannellini beans: Instead of the dried cannellini beans, you can use canned beans if you want, and anything from great northern white beans, garbanzo beans, and kidney beans to black beans would work; each type of canned beans will add its flavor and character to the dish. 
Shallot: Swap the shallot for red onion.
Vinegar: You can use fresh lemon juice instead of the vinegar.
Parsley: Substitute fresh basil. 
Add a briny flavor: Throw in some capers and olives.
Arugula: Change the peppery arugula for Belgian endive, radicchio di Treviso or baby spinach if you prefer. 
Add a pop of color: Cherry tomatoes could be added on top for extra color and a sweet flavor.

A bowl of Italian Tuna White Bean Salad—Insalata Di Tonno E Fagioli—with tuna, white beans, red onion, arugula, and spinach sits on a brown surface.

Serving Suggestions

For lunch or an appetizer: Enjoy this Italian white bean salad with crusty bread, perhaps homemade soda bread, or just by itself as a snack.
With other salads: Serving buffet style dishes? Consider cobb salad, veggie macaroni salad or Olivier salad.
As a side dish: It makes a great side dish for any summer meal, picnic, or BBQ. You can enjoy it as a side dish if you’re grilling, perhaps making juicy tomahawk steaks or grilled scallop skewers.
Wine pairing: This salad is great served with Pinot Grigio, Sancerre or an off-dry Riesling.

Glass bowl filled with Insalata Di Tonno E Fagioli—tuna, white beans, arugula, and red onions—on a brown surface with fresh herbs.

How to Store Tuna White Bean Salad

Store: As you probably expect, this salad is best served as soon as you’ve made it, although you can cook the tuna up to 2 days in advance.
Freeze: This salad isn’t suitable for freezing.

Close-up of an Italian Tuna White Bean Salad, featuring tuna chunks, white beans, red onion slices, and fresh greens in a white bowl—perfect for fans of Insalata Di Tonno E Fagioli.

Top Tips

Use high-quality tuna: Fresh, sushi-grade tuna will yield the best texture and flavor. If you can’t find fresh, choose a high-quality frozen option and thaw it properly.
Don’t skip the brining step: Allowing the beans to sit in the seasoned brine enhances their flavor, making them more tender and flavorful once combined with the other ingredients.
Cook the tuna to the right temperature: Keep an instant-read thermometer handy to ensure the tuna reaches an internal temperature of 145°F for perfect doneness.
Let the tuna cool before combining: Refrigerating the flaked tuna before mixing it into the salad helps keep the salad light, cool, and refreshing.
Cut the basil just before serving: Slicing basil into ribbons right before you toss it into the salad preserves its bright, fresh aroma.
Adjust the seasoning to taste: Start with the suggested amounts of salt, pepper, and vinegar, but don’t be afraid to add a little more if needed. A small splash of additional red wine vinegar or olive oil can bring everything together beautifully.

A bowl of Insalata Di Tonno E Fagioli, featuring tuna, white beans, red onions, and arugula—a classic Italian Tuna White Bean Salad.

Tuna Steaks Salad FAQs

Why do I have to brine the beans?

The brining process is for both flavor and texture. It adds extra flavor to the beans and also keeps them firm.

Can I use any kind of onion in this salad recipe?

The classic choice in Tuscany would be “russa lunga de tropea,” but those heirloom torpedo onions can be hard to find outside Italy. Shallots are the closest in terms of taste, or you could use red onion that you’ve soaked in water to tame the bold flavour a bit.

A bowl of Italian Tuna White Bean Salad (Insalata Di Tonno E Fagioli) with tuna, white beans, red onions, arugula, and fresh basil sits on a brown table.

Italian Tuna and White Bean Salad Recipe

A large bowl of tuna bean salad.
Print
5 from 48 votes

Italian Tuna White Bean Salad

By: Bella Bucchiotti
Want a delicious Italian salad recipe? Try Italian tuna white bean salad. Fresh tuna and cannellini beans make this Tuscan classic a hit.
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 6

Equipment

Ingredients 

  • 2 Cans cannellini beans
  • 1 Pound tuna steaks, fresh
  • 2 Tablespoons olive oil
  • 1 Tablespoon red wine vinegar
  • 2 Tablespoons parsley, fresh
  • 2 Tablespoons basil, cut into ribbons
  • ½ Teaspoons black pepper
  • 2 Cloves garlic, minced
  • 1 shallot, thinly sliced
  • 2 Cups arugula

For the Brine:

  • 2 Tablespoon olive oil, extra virgin
  • 2 Sprigs rosemary
  • 1 Tablespoon shallot
  • 1 Tablespoon kosher salt

Instructions 

  • Drain then rinse the beans then put them a large mixing bowl. Fill with water until the beans are covered. Add olive oil, red wine vinegar, rosemary, chopped shallot, and salt. Refrigerate for one hour.
  • Next, prepare tuna. Heat a skillet over medium high heat. Add a tablespoon of olive oil and swirl to coat.
  • Brush tuna with a tablespoon of olive oil and season with a pinch of salt and pepper. Add to the pan and cook for 5 minutes per side. Lower the heat and cover. Cook 10 minutes, or until internal temperature has reached 145 degrees F.
  • Add tuna to a bowl and toss with a pinch of salt, pepper, and minced garlic. Use a fork and gently press the tuna to flake. Cover, then refrigerate for 15 minutes to cool.
  • Drain the beans and discard the liquid. Combine the beans with the tuna, arugula, shallot, and basil in a bowl. Serve immediately.

Notes

Use high-quality tuna: Fresh, sushi-grade tuna will yield the best texture and flavor. If you can’t find fresh, choose a high-quality frozen option and thaw it properly.
Don’t skip the brining step: Allowing the beans to sit in the seasoned brine enhances their flavor, making them more tender and flavorful once combined with the other ingredients.
Cook the tuna to the right temperature: Keep an instant-read thermometer handy to ensure the tuna reaches an internal temperature of 145°F for perfect doneness.
Let the tuna cool before combining: Refrigerating the flaked tuna before mixing it into the salad helps keep the salad light, cool, and refreshing.
Cut the basil just before serving: Slicing basil into ribbons right before you toss it into the salad preserves its bright, fresh aroma.
Adjust the seasoning to taste: Start with the suggested amounts of salt, pepper, and vinegar, but don’t be afraid to add a little more if needed. A small splash of additional red wine vinegar or olive oil can bring everything together beautifully.

Nutrition

Calories: 265kcal | Carbohydrates: 24g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 27mg | Sodium: 1647mg | Potassium: 194mg | Fiber: 7g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 5mg
Like this recipe? Rate and comment below!
Ingredients for Insalata Di Tonno E Fagioli, including tuna, white beans, arugula, spinach, shallot, garlic, rosemary, oil, and vinegar arranged on a table.
Glass bowl with white beans, rosemary, garlic, and shallots on a brown surface, surrounded by fresh herbs—perfect for creating an Italian Tuna White Bean Salad.
Two raw tuna steaks on a white plate with olive oil, pepper, and herbs—perfect for creating an Insalata Di Tonno E Fagioli, the classic Italian Tuna White Bean Salad—surrounded by fresh ingredients.
Two seasoned tuna steaks searing in a white skillet with oil, surrounded by fresh herbs and garlic—perfect for an Insalata Di Tonno E Fagioli, the classic Italian Tuna White Bean Salad.
Glass bowl with white beans, halved shallots, rosemary, and oil on a brown surface, perfect for preparing Italian Tuna White Bean Salad—also known as Insalata Di Tonno E Fagioli—with kitchen items nearby.
Glass bowl with Italian Tuna White Bean Salad—tender tuna, arugula, white beans, and sliced red onion—on a brown countertop. This classic Insalata Di Tonno E Fagioli is fresh and perfect for any meal.

This delicious Italian tuna white bean salad is made with tuna steaks and cannellini beans. It’s one of the best Italian tuna steak recipes and is packed with protein. It’s too good to only enjoy during the summer months, and any time of year is great for enjoying fresh tuna salad recipes like this one.

Other Recipes to Try

A bowl of Insalata Di Tonno E Fagioli—an Italian Tuna White Bean Salad with arugula and red onion slices—sits beautifully on the table.
Bowl of Italian Tuna White Bean Salad (Insalata Di Tonno E Fagioli) with arugula, red onion, and herbs on a wooden table.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 48 votes (44 ratings without comment)

7 Comments

  4. This recipe sounds wonderful but I am confused as you mention dried canneillini beans but the recipe calls for two cans of beans and you say to soak but you never say drain the beans. So if you use canned do you still do the brining?
    Thanks for any help as this sounds like something we would love.

    Reply

    1. Hi! I use canned beans and drain them and then leave them in the soaking mixture for a while. You need to drain the liquid off before mixing the beans with the other ingredients. I edited the recipe for clarity.

      Reply