Tuna and white bean salad

For a quick, healthy, and budget-friendly meal, you really can’t go wrong with the use of canned tuna and beans. Any variety, they are always good for you and tasty and generally quite inexpensive! I had the ingredients in the pantry and fridge, so i threw together this quick meal. The tuna and white bean salad is excellent atop a leafy green salad, tortilla or wrap, or crackers. It has ingredients you may not think to put together and offers a much healthier alternative to tuna salad that’s covered in mayo.

I got the idea from Budget Bytes, though I added greek yogurt as a binding agent. This holds everything together much like a regular tuna salad, adds protein and flavor, but does not add lots of extra fat. (I have found in many recipes that Greek yogurt is an excellent replacement for mayo or sour cream.)


  • 1 packet or can chunk light tuna in water, drained if necessary
  • 1 can white (canellini/ great northern) beans, drained and rinsed
  • 1-2 green onions, chopped
  • 1-2 stalks celery, chopped
  • 1 single serving cup of nonfat plain greek yogurt [use amount desired until your favored consistency is reached]
  • Juice of 1/4 fresh lemon
  • Salt and pepper to taste
  1. In a bowl, combine tuna, onions, celery, and lemon juice. Add yogurt to taste- remember you can always add more later! I would start with about 1/2 of the small cup, which should be about 3 oz. Break up tuna chunks and fully mix.
  2. Mix in beans. [Adding them later ensures that they will not get too mashed up.]
  3. Add additional yogurt, salt, and pepper as desired.

ImageThis salad is also great served on a lettuce wrap with your other favorite veggies.