This Giada Tuna, White Bean, and Bitter Greens Salad is one of my absolute favorites for a light yet filling meal. The creamy cannellini beans, tender tuna, and peppery endives come together most refreshingly.

The bright lemon dressing adds the perfect zing, while the parsley and fennel offer a burst of fresh flavor. I love how easy this salad is to throw together, and it’s even better when made in advance.

Pair it with some crusty bread or a chilled glass of white wine for a cozy, satisfying meal. It’s definitely one to keep on hand for busy days or when you want something light but full of flavor.

Recipe Ingredients

• 1 tablespoon capers, rinsed, drained, and chopped
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 1 teaspoon Dijon mustard
• ¼ cup extra-virgin olive oil
• ¾ teaspoon kosher salt
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (6.35-ounce) jar tuna packed in olive oil, drained
• 2 Belgian endives, cut into 2-inch pieces
• 1 small head of radicchio, cut into 2-inch pieces
• 1 small fennel bulb, cored, shaved on a mandoline or thinly sliced with a knife
• ½ cup lightly packed fresh flat-leaf parsley leaves

How To Make Giada Tuna, White Bean, and Bitter Greens Salad

1. Make the Dressing: In a large bowl, whisk together the capers, lemon juice, and Dijon mustard. Gradually drizzle in the olive oil while whisking until the dressing emulsifies. Stir in ¼ teaspoon of salt.
2. Prepare the Tuna and Beans: Add the cannellini beans and tuna to the bowl with the dressing. Use a fork to flake the tuna into bite-size pieces. Toss gently to coat everything in the dressing.
3. Add the Greens: Add the cut Belgian endives, radicchio, and shaved fennel to the bowl. Toss gently to incorporate with the tuna and beans.
4. Finish the Salad: Add the parsley leaves and the remaining ½ teaspoon of salt. Gently toss the salad to mix everything together.
5. Coat Evenly: Using your hands, toss the salad thoroughly, bringing the dressing from the bottom to coat everything evenly.
6. Serve: Serve the salad immediately, or let it sit for a few minutes to let the flavors blend. Enjoy!

Recipe Tips

• Use canned tuna in olive oil: For the best flavor and texture, opt for tuna packed in olive oil instead of water. The olive oil adds richness and helps the tuna stay moist when mixed with the beans.
• Switch up the greens: If you prefer a milder taste, swap the endives and radicchio for arugula or spinach. These greens are tender and provide a lighter bite that complements the creamy beans.
• Add more protein: To make this salad even heartier, try adding chopped hard-boiled eggs or a handful of chickpeas. Both options boost the protein content while keeping the salad fresh and satisfying.
• Make it vegan-friendly: Skip the tuna and add grilled or roasted vegetables like zucchini, eggplant, or bell peppers. Toss them in a bit of olive oil for added flavor and to keep the dish hearty.
• Chill the salad before serving: Let the salad sit in the fridge for at least 30 minutes before serving. This allows the flavors to meld and the dressing to soak into the beans and greens, enhancing the overall taste.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Easy-Peasey Chicken Salad
• Giada Farro Salad With Tomatoes and Herbs
• Giada Lemon Mustard Potato Salad