15-Minute Tuna Bean Salad with Spiralized Cucumber
A fresh, light Mediterranean salad combining canned tuna and beans with crisp spiralized vegetables and a bright anchovy-garlic vinaigrette. The spiralized cucumber and quick-pickled red onion add textural contrast and refreshing crunch, while sage and parsley provide herbaceous notes. Serve as a no-cook lunch, light dinner, or composed salad course. This version emphasizes the vegetable spiralizer technique and the classic Italian flavors of anchovies and fresh herbs, making it elegant enough for entertaining yet simple enough for weeknight meals.
Ingredients
- 1 red onion, small, peeled
- ½ cucumber, European, or regular, peeled optional
- 2 tablespoon red wine vinegar, or sherry vinegar
- 1 teaspoon red wine vinegar, or sherry vinegar
- 2 5 ounce cans tuna, drained, water or oil-packed
- 1 15 ounce can beans, drained and rinsed, cannellini, borlotti or chickpeaschickpeasequal volumeif using cannellini or borlotti
high
- 3 fresh sage leaves, slivered
- 2 tablespoon flat leaf parsley, finely chopped
- 1 anchovy fillet, rinsed1 teaspoon anchovy paste1:1pescatarian note
high
- 1 garlic clove, medium
- 1 tablespoon fresh lemon juice
- salt, to taste
- freshly ground black pepper, to taste
- 1 teaspoon Dijon mustard
- ⅓ cup extra virgin olive oil
Instructions
- 1
Spiralize the red onion using the shredder blade, inserting at the root end. Cut the spiralized onion into 2-3 inch lengths with scissors.
- 2
Spiralize the cucumber using the slicer blade. Cut into 2-3 inch lengths with scissors.
- 3
Place the spiralized onion in a bowl, add 1 teaspoon vinegar and cold water to cover. Let stand 5 minutes. Drain, rinse with cold water, and dry on paper towels.
- 4
Combine the drained tuna, drained and rinsed beans, onions, sage, and parsley in a medium bowl.
- 5
Mash the anchovy and garlic together in a mortar and pestle. Add the remaining vinegar, lemon juice, salt, pepper, and mustard, and mix.
- 6
Whisk in the olive oil with the pestle.
- 7
Set aside 1 tablespoon of the dressing. Toss the remaining dressing with the tuna and bean mixture.
- 8
Toss the spiralized cucumbers with the reserved dressing. Arrange the tuna salad in a bowl or on a platter and top with the dressed cucumbers.
Tips
Quick-pickle the spiralized onion to mellow its sharpness and add crunch. The 5-minute soak with vinegar is essential for texture and flavor balance.
Prepare the tuna-bean mixture up to 2 days ahead, but add the spiralized cucumber only just before serving to maintain its crisp texture.
Make a double batch of the anchovy-garlic vinaigrette and store separately. It works well on other salads and lasts several days refrigerated.
Good to Know
The tuna-and-bean mixture without cucumbers keeps 2 days refrigerated in an airtight container. Store the dressing separately. Do not dress the spiralized cucumber until serving.
Prepare the tuna-bean salad, dressing, and spiralized vegetables separately up to 1 day ahead. Assemble only when ready to serve to preserve the cucumber's crispness.
Serve at room temperature or chilled as a light lunch, dinner, or composed salad course. Works well alongside crusty bread and a crisp white wine or sparkling water with lemon.
Common Mistakes
Do not spiralize the cucumber until close to serving to avoid sogginess
Do not skip rinsing and drying the pickled onion to avoid an overly vinegary salad
Do not over-mash the anchovy; a few texture bits add character to the dressing
Substitutions
high
FAQ
Can I use fresh tuna instead of canned?
Yes. Use about 10 ounces of flaked or chunked fresh tuna. Sear a 10-12 ounce tuna steak briefly (1-2 minutes per side for rare) and flake. The fresh version is more elegant for entertaining but requires cooking.
What if I don't have a spiralizer?
Use a vegetable peeler for thin ribbons or a box grater for shreds. The texture will differ but the salad remains delicious. Adjust the onion soak time based on size; larger pieces need less time.
How long does the assembled salad keep?
Best eaten the day of assembly. The cucumber will soften after 4-6 hours. The tuna-bean base keeps 2 days refrigerated without cucumber. Keep dressing and vegetables separate until serving.