Fresh-Pressed Olive Oil Club

Tuna and White Bean Salad

Tuna and White Bean Salad

This Mediterranean dish combines two great brain foods, olive oil and omega-3-rich tuna, and gets a protein and fiber boost from the beans.


  • 3 cups cooked white beans, such as cannellini or Great Northern beans, drained and rinsed if canned 
  • 1 cup diced celery hearts plus a few celery leaves for garnish 
  • 1 red bell pepper, stemmed, seeded, and diced 
  • 1 small red onion, finely sliced crosswise 
  • 1 clove garlic, finely minced
  • 15 to 20 pitted brine-cured kalamata olives, halved
  • 2 tablespoons minced flat-leaf parsley
  • 4 to 5 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice or red wine vinegar, or more to taste
  • Sea salt and coarsely ground black pepper 
  • Head of romaine lettuce
  • 12 ounces tuna, either fresh and seared or the highest-quality canned, flaked


Step 1

In a mixing bowl, combine the beans, celery hearts, bell pepper, onion, garlic, olives, and parsley.

Step 2

Add the olive oil, lemon juice or vinegar, and salt and pepper to taste. Mix gently with a rubber spatula. Taste and adjust the seasonings, adding more olive oil, lemon juice or vinegar, salt, and pepper as needed. 

Step 3

Rinse the romaine lettuce leaves, slice them into ribbons, and arrange in four salad bowls.

Step 4

Top with equal amounts of the salad mixture and the flaked tuna. Garnish with celery leaves and serve. 

Yields 4 servings.