My 1-Ingredient Upgrade for Tuna Salad Is Mediterranean-Inspired

It's packed with protein.

By
Candace Nagy
Candace Nagy
Candace Nagy
Candace Nagy is a passionate food writer who gets excited about sharing new ways of looking at the foods we eat, from food origins and heritage to systems and science, and everything in between. She's featured in EatingWell, The Mediterranean Dish, Clean Plates, The Spruce Eats, and Simply Recipes.
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Published May 27, 2025
Candace Nagy
Tuna salad sandwich on whole grain bread, served on a red plate

Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne

The 1-ingredient tuna salad upgrade I’m about to share is so good that I really wish I could take credit for it. Alas, Mediterranean countries like Spain and Italy laid claim to the brilliant duo long before it became my go-to.

Drum roll... The upgrade is beans. If you’re not sure about trying it, hear me out. I know it might be hard to imagine mixing a can of beans into this classic deli salad; I was also skeptical the first time an Italian friend introduced me to the concept a few years ago. After giving it a go, I was hooked.

The beans add an irresistible creamy texture, which allows me to go easy on the mayo. I also love that the convenience product is a quick and budget-friendly pantry staple that bulks up the traditional recipe, so I can stretch a can of fish to feed my entire family.

A bowl of tuna salad with diced celery, a silver spoon placed within, next to a napkin and a small dish of spices

Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne

How to Add Beans to Your Tuna Salad

Not just any type of bean will work—save those pinto and kidney beans for the next time you make a pot of chili. Instead, opt for white beans, which tend to have a mild flavor profile and take on the flavors of other ingredients. Great Northern and navy beans are also good options, but the smooth and tender texture of cannellini beans makes them my favorite for mixing into tuna salads. 

To try this upgrade, simply follow your tuna salad recipe steps as usual, then add 1/2 cup of beans for every 5-ounce can of tuna, mixing gently to keep everything intact. Remember that the beans will add creaminess, so it’s always a good idea to do a taste test before adding all of the dressing. 

Because I’ve used cannellini beans in everything from mayo-heavy, deli-style tuna salad to the olive oil-based Italian tuna salad, I can safely say the upgrade will work well with pretty much any tuna salad recipe.

On busy days, I go the easy route and mix olive oil-packed tuna with cannellini beans, along with chopped onion, lemon juice, and a sprinkling of salt. When I have a little bit more time, I add the beans to a classic tuna salad and scoop it up with saltine crackers. Whatever recipe you follow, this is an upgrade you won’t want to skip.

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