Tuna and White Bean Salad

Recipe Summary

Layers of flavors elevate your traditional tuna salad.


1 recipe for Red Wine Vinaigrette
2 (5-ounce) cans of premium yellowfin tuna in extra-virgin olive oil, undrained
1 (15-ounce) can of white beans (Great Northern beans), rinsed and drained
2 tablespoons capers, rinsed and drained
1 (12-ounce) jar artichoke hearts, drained
1/4 cup roughly chopped fresh flat-leaf Italian parsley, plus some whole leaves for garnish
Kosher salt, to taste
Freshly ground black pepper, to taste
4 cups arugula, rinsed and dried
Parmigiano-Reggiano cheese, not pre-grated, for serving


Prepare the Red Wine Vinaigrette and set aside.

Open the cans of tuna and put them into a small bowl. Use a fork to break up the tuna, then season to taste with salt and pepper.

Mix the white beans, capers, artichoke hearts, and chopped parsley with half the vinaigrette; season to taste with salt and pepper.

Serve one cup of arugula on a plate with a scoop of the bean salad and one quarter of the tuna. Use a vegetable peeler to top the with some shavings of Parmigiano-Reggiano, then sprinkle with the whole parsley leaves. Drizzle any remaining vinaigrette over the salad, if desired.



Chef Nathan Lyon is known to television viewers across the country for his simple, innovative cuisine featuring fresh, seasonal, local ingredients. Nathan’s first cookbook, Great Food Starts Fresh is one of the “Top Cookbooks of 2012” by the Washington Post. Nathan is the chef and co-host of Growing A Greener World (PBS), creator and host of A Lyon in the Kitchen (Discovery Health and Fit TV), among the final four on the second season of The Next Food Network Star, and is a Sustainable Seafood Ambassador with the Monterey Bay Aquarium. He also is the host of Good Food America on Viera Living, which earned him a 2013 Emmy® nomination for “Outstanding Culinary Host”. Read more about Nathan at www.chefnathanlyon.com.