White Bean and Artichoke Tuna Salad


This very easy artichoke tuna salad is lightly seasoned with lemon, olive oil, herbs, salt, and pepper for a fresh twist on a salad made mostly from the pantry!

White Bean and Artichoke Tuna Salad Recipe - dairy-free, gluten-free, easy!

To further freshen the base ingredients, the recipe creator, Kelsey Nixon, recommends serving this artichoke tuna salad on a bed of fresh seasonal greens. It’s also perfect for lunch boxes, served with a crusty roll (gluten-free, if needed), or as a sandwich or wrap filling.

Here are some more great tips from Nixon on using canned foods as we head into the cooler months:

  • Keeping a well-stocked pantry, or “Cantry,” will help you avoid unnecessary trips to the grocery store after a long day.
  • Tomato-based canned ingredients, like diced tomatoes and tomato sauce, are the most versatile when it comes to making a wide variety of recipes like chili, salsa, marinara sauce, soups or casseroles.
  • Canned fruits add an unexpected twist to savory dishes, and can transform recipes in exciting ways. Just add canned peaches to homemade barbecue sauce or canned pineapple to curries and stir-fry recipes for a healthy and flavorful upgrade.

White Bean and Artichoke Tuna Salad Recipe - dairy-free, gluten-free, easy!This recipe for artichoke tuna salad was shared with us by CansGetYouCooking.com.

Special Diet Notes: White Bean and Artichoke Tuna Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, and soy-free.

White Bean and Artichoke Tuna Salad
Prep time
Total time
Serves: 4
  • 2 cups (1 15-ounce can) white northern or cannellini beans, drained and rinsed
  • 1 can (15 ounces) artichoke hearts, drained and quartered
  • 1 rib celery, finely diced
  • 2 tablespoons red onion, finely diced
  • 1 can (6 ounces) tuna, drained and flaked
  • 3 tablespoons extra-virgin olive oil
  • Juice and zest of 1 lemon
  • ¼ cup chopped fresh parsley
  • Kosher salt
  • Cracked black pepper
  1. Combine all ingredients in mixing bowl, seasoning to taste with salt and pepper. Toss gently.
  2. Refrigerate for 45 minutes before serving.
  3. Serve salad on bed of mixed greens with crusty bread (gluten-free, if needed). Or alternatively, serve salad scooped onto hero roll (gluten-free, if needed) with arugula.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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