White Bean and Tuna Salad with Shaved Squash

This White Bean and Tuna Salad with Shaved Squash is light, zesty, and full of texture. Each bite brings a refreshing crunch from raw squash ribbons, the creaminess of white beans, and the bold briny punch of good-quality tuna. The fresh lemon vinaigrette ties everything together, creating a vibrant dish that feels like summer in a bowl.

Behind the Recipe

This recipe came to life one warm afternoon when I was staring at a zucchini surplus and craving something refreshing but still satisfying. White beans and tuna are pantry staples I always have on hand, and together they make a dreamy combo. The squash ribbons add elegance and a slight crunch that feels gourmet, even though it’s all really simple. It’s the kind of dish that makes you feel like you’re eating in a cozy little bistro somewhere coastal.

Recipe Origin or Trivia

This salad takes cues from Mediterranean cuisine, where simple, high-quality ingredients are celebrated. Tuna and beans are a classic pairing in Italian cooking, often seen in rustic, no-fuss salads from Tuscany. The addition of raw shaved squash is a more modern twist, influenced by Californian farm-to-table styles where fresh produce shines with minimal fuss.

Why You’ll Love White Bean and Tuna Salad with Shaved Squash

This one checks all the boxes for a go-to warm-weather meal or quick dinner.

Versatile: You can serve it as a light lunch, a hearty side, or even as a topping on toast.

Budget-Friendly: Uses pantry staples and seasonal squash, keeping things affordable and easy.

Quick and Easy: Comes together in about 15 minutes with no cooking involved.

Customizable: Add olives, capers, or different herbs to mix things up.

Crowd-Pleasing: It’s fresh, flavorful, and gorgeous on the table.

Make-Ahead Friendly: Letting it sit actually enhances the flavors.

Great for Leftovers: It holds up beautifully in the fridge for a couple of days.

Chef’s Pro Tips for Perfect Results

A few tricks will take this from good to unforgettable.

• Use a mandoline or veggie peeler for paper-thin squash ribbons.
• Opt for high-quality olive oil-packed tuna for better flavor and texture.
• Let the salad sit for 10 minutes before serving so the beans can absorb the dressing.
• Don’t skip the lemon zest, it adds a burst of brightness.
• Serve it slightly chilled or at room temperature for best flavor.

Kitchen Tools You’ll Need

You don’t need fancy equipment, just a few basics to pull this off effortlessly.

Vegetable Peeler: For shaving zucchini and yellow squash into elegant ribbons.

Mixing Bowl: To combine all the salad ingredients evenly.

Citrus Zester: A microplane zester adds just the right touch of lemon aroma.

Can Opener: You’ll need it for the beans and tuna.

Tongs or Salad Spoon: To gently toss the ingredients without breaking them.

Ingredients in White Bean and Tuna Salad with Shaved Squash

This salad brings together humble ingredients in a beautifully balanced way.

1. White Beans: 1 can (15 oz), drained and rinsed. Creamy and mild, they’re the base of the salad.
2. Tuna: 1 can (5 oz), olive oil-packed. Adds protein and savory depth.
3. Zucchini: 1 small, shaved into ribbons. Provides crunch and color.
4. Yellow Squash: 1 small, shaved into ribbons. Adds sweetness and visual appeal.
5. Fresh Parsley: 2 tablespoons, chopped. Brightens the dish and adds freshness.
6. Lemon Juice: From 1 lemon. Adds acidity and lifts all the flavors.
7. Lemon Zest: From 1 lemon. Offers aromatic citrus notes.
8. Extra-Virgin Olive Oil: 3 tablespoons. The dressing base that brings richness.
9. Salt: ½ teaspoon, or to taste. Enhances overall flavor.
10. Black Pepper: ¼ teaspoon, or to taste. Adds just a touch of heat.

Ingredient Substitutions

There’s room to experiment here without losing the essence of the dish.

White Beans: Cannellini or Great Northern beans both work beautifully.
Tuna: Substitute with flaked smoked mackerel or cooked shredded chicken.
Zucchini/Yellow Squash: Use cucumber ribbons for extra freshness.
Parsley: Try dill or basil for a different herbal twist.
Lemon Juice: A splash of white wine vinegar if lemons are out of reach.

Ingredient Spotlight

White Beans: Soft, creamy, and full of fiber, these beans provide substance and soak up the vinaigrette beautifully.

Zucchini and Yellow Squash: Shaving them raw brings out their mild, sweet crunch and lets their freshness shine.

Instructions for Making White Bean and Tuna Salad with Shaved Squash

This salad is as easy as it gets, but every step adds a little love to the final dish. Here’s how to make it:

1. Preheat Your Equipment:
   No need to preheat anything for this salad, but chill your serving bowl for a refreshing touch.
2. Combine Ingredients:
   In a large bowl, add the white beans, flaked tuna, and chopped parsley. Mix gently to avoid breaking up the beans too much.
3. Prepare Your Cooking Vessel:
   Use a separate small bowl to whisk together the lemon juice, lemon zest, olive oil, salt, and pepper until well combined.
4. Assemble the Dish:
   Add the squash ribbons to the beans and tuna mixture. Drizzle the dressing over everything and toss gently using tongs or clean hands.
5. Cook to Perfection:
   No cooking required, just let the salad rest for 10–15 minutes to allow flavors to meld.
6. Finishing Touches:
   Taste and adjust seasoning. Add a final sprinkle of parsley or an extra swirl of olive oil if you like.
7. Serve and Enjoy:
   Plate it up in shallow bowls and enjoy as-is or with crusty bread on the side.

Texture & Flavor Secrets

This salad is all about the contrast. The beans are smooth and velvety, while the squash ribbons bring a crisp crunch. The tuna adds savory umami, and the lemony dressing keeps everything light and zingy. Each bite feels refreshing yet satisfying, especially when served cool.

Cooking Tips & Tricks

A few little tweaks can make a big difference.

• Letting the salad sit helps meld the flavors even more.
• Shave the squash right before serving to keep it crisp.
• Use your hands to gently toss if you’re worried about the ribbons tearing.

What to Avoid

Keep your salad at its best by steering clear of these missteps.

• Overmixing: Can break the beans and turn the salad mushy.
• Undersalting: The beans and squash need proper seasoning to shine.
• Skipping the zest: It might seem optional, but it really elevates the flavor.

Nutrition Facts

Servings: 2
Calories per serving: 370

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Make-Ahead and Storage Tips

This salad is perfect for prepping ahead. Just keep the squash separate until serving to avoid sogginess. Store everything in an airtight container in the fridge for up to 3 days. It’s not freezer-friendly, but it reheats nicely to room temp if it’s been chilled.

How to Serve White Bean and Tuna Salad with Shaved Squash

Serve this salad on its own for a light meal or spoon it over a slice of toasted sourdough. It also pairs well with a simple soup or alongside grilled veggies. For a heartier option, toss it with cooked pasta.

Creative Leftover Transformations

Got leftovers? Let’s make them exciting.

• Use as a filling for lettuce wraps.
• Add it to a pita with a dollop of Greek yogurt.
• Mash lightly and spread on crackers for a rustic snack.

Additional Tips

• Add a pinch of red pepper flakes if you like a little heat.
• For extra creaminess, toss in a spoonful of Greek yogurt or hummus.
• Don’t be afraid to add a handful of arugula or spinach.

Make It a Showstopper

Presentation counts, especially with something this pretty. Twirl the squash ribbons into loose spirals on top. Drizzle a bit more olive oil before serving and maybe even a few edible flowers if you’re feeling fancy.

Variations to Try

• Mediterranean Twist: Add olives, cherry tomatoes, and crumbled feta.
• Herb Explosion: Mix in dill, chives, and tarragon.
• Grain Bowl Style: Serve over quinoa or farro.
• Spicy Kick: Stir in a spoon of harissa or chili crisp.
• Creamy Option: Toss with a lemony tahini dressing.

FAQ’s

Q1: Can I make this salad ahead of time?

Yes, just keep the squash separate until you’re ready to serve.

Q2: Can I use dried beans instead of canned?

Absolutely, just cook and cool them before using.

Q3: What type of tuna works best?

Oil-packed tuna gives the most flavor and moisture.

Q4: Is this recipe gluten-free?

Yes, just make sure your canned items are certified gluten-free.

Q5: Can I use other herbs?

Totally, basil, dill, or even mint work beautifully.

Q6: Can I add cheese to this salad?

Yes, shaved parmesan or crumbled feta are great additions.

Q7: What if I don’t have squash?

Use cucumber ribbons or even thinly sliced carrots.

Q8: How long does it last in the fridge?

About 3 days in an airtight container.

Q9: Can I serve it warm?

It’s best cold or room temp, but lightly warming is fine too.

Q10: What can I serve it with?

Crusty bread, pita, or a simple green salad on the side.

Conclusion

This White Bean and Tuna Salad with Shaved Squash is one of those quietly impressive dishes that always wins hearts. It’s light yet filling, easy but elegant, and bursting with flavor in every forkful. Trust me, you’re going to love this one. Give it a try, and it might just become your new favorite go-to salad.

Print