This post is a paid partnership with St. Jude Tuna. All opinions expressed are my own.
Here is an easy White Bean Tuna Salad with Artichoke Hearts recipe, that requires mostly pantry items. It’s quick, delicious, nutritious and filling.
I look outside, I listen. I see nothing but blooms and green, I hear the symphony of birds, unburdened by our human troubles. Nature, being nature. A diversion most welcome. It’s bitter-sweet really, this time of year…this time, this year. The time of year itself is nothing but rebirth, freshness, renewal, but the uncertainty of our seemingly predictable life, palpable.
Maneuvering through these days is a challenge, to say the least. There is a certain undoing and relearning taking place in all of us. Little did I know that something as basic as going to the market one, two, or more times a day would be something in the distant past. A luxury, which I can no longer afford without putting myself or others at risk.
We’ve had to adjust and recalibrate our actions because we care about one another, about people we’ve never met and will never meet. Perhaps that itself shows human strength. All of that is to say that we’ve had to simplify and reorient in order to make space for the discomfort.
And since making my own adjustments as a cook, I’ve had to rethink some recipes and plan ahead more than usual. This involves keeping things healthy but using more shelf-stable items and getting creative.
So for this recipe, I’ve teamed up once again with my all-time favorite canned tuna company, St. Jude Tuna! And today we’re making a white bean tuna salad with artichoke hearts. Their tuna was the obvious choice for this delicious salad. St. Jude has been consistent in the quality they provide, their safe catch practices. They focus exclusively on tuna and all of their catch is from the North or South Pacific.
This White Bean Tuna Salad with Artichoke Hearts is:
- Incredibly easy to make
- Requires mostly pantry ingredients
- Full of flavor
What do you need to make White Bean Tuna Salad with Artichoke Hearts?
The beauty of this recipe is that most of the ingredients are shelf-stable and those that are not can be substituted or left out entirely, depending on availability. So for this recipe we’ll be using:
- St. Jude canned tuna
- 2 cups cannellini beans
- Marinated artichoke hearts
- Extra virgin olive oil
- Rice wine vinegar
- Fresh or dried dill
- Lemon juice
- Red cabbage
Tips and substitutions
Canned vs. Cooked beans
This is entirely up to you. If you’re sensitive to legumes, I would recommend soaking dried beans overnight, cooking them for 45 minutes (or until desired softness) in fresh water and letting them cool. Otherwise, canned will work just fine.
Marinated Artichoke Hearts
Marinated artichoke hearts add a nice tangy flavor to this white bean tuna salad, but if you can’t find marinated, canned will work just as well. Or even fresh if you want to go the extra length.
Fresh dill vs. dried
Fresh is always best for this salad but again, if you can’t find any at your local market or ran out of fresh, using a little dried dill will add a nice flavor without overpowering.
Rice wine vinegar
If you don’t have rice wine vinegar, you can substitute with white vinegar. Rice wine vinegar is milder and a little sweeter than white vinegar so add just slightly less than 1 tsp.
Using fresh lemon is great, but you can easily substitute bottled lemon juice.
No shallot, no problem. You can use either red onion or sweet onion to give you that nice bite.
More Tuna Recipes you may like:
- Tuna and Chickpea Bites with Lemon Caper Mayo
- Classic Tuna Salad
- Jalapeno Tuna Salad
- Smoked Spicy Tuna Sushi Bowl
- 2 cans Olive Oil Mediterranean Tuna
- 2 Cups Cannelini Beans
- 8-10 Marinated Artichoke Hearts
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Chopped Shallot
- 1 tbsp Fresh Dill or 1/2 tsp Dried
- 1 tbsp Rinsed Capers
- 6 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon Juice
- 1 tsp Dried Oregano
- 1/2 tsp Salt
- 1/4 tsp Freshly Ground Pepper
- 1/4 cup Sliced Red Cabbage
- In a small bowl combine shallot, with olive oil, lemon juice, rice wine vinegar, salt, pepper and oregano. Miss well and set aside.
- In a large shallow serving bowl, add beans, break up tuna, add artichokes, capers and toss with dressing.
- Top with sliced cabbage and chopped dill. Serve right away.
- Refrigerate any leftovers for up to 3 days.
If you choose to cook your own beans, rinse 1 cup dried beans and cover with about 2 inches of water. Let sit overnight.
Next day, rinse beans and cover with fresh water. Again, about 2 inches above beans. Cook for 45 minutes and check for doneness. You can cook them a little longer for softer beans
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- Simply Organic Oregano Leaf Cut & Sifted Certified Organic, .75-Ounce Container
- Carapelli - Organic Extra Virgin Olive Oil: Cold-Pressed Organic EVOO – 33.8 Fluid Ounces (1 Liter)
- DeLallo Capers Nonpareil in Brine 4 oz. (Pack of 2)
- Marukan Seasoned Rice Vinegar 12 Oz (12 oz), 12 oz
- Sanniti Marinated Roman Style Artichokes With Stem, 19.4 Ounce Jar
- Eden Organic Cannellini White Kidney Beans, No Salt Added, 15-Ounce Cans (Pack of 12)
- - Olive Oil (Mediterranean) #canned-mediterranean
Amount Per Serving: Calories: 394Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 10mgSodium: 567mgCarbohydrates: 26gFiber: 7gSugar: 1gProtein: 16g