Tuna bean salad is the kind of recipe that comes to the rescue when you need something filling and healthy but have zero interest in standing over a stove. Everything here is either canned or needs no cooking at all, so the whole process comes down to chopping and tossing.

White beans do more than add texture — paired with the tuna, they turn this into a genuinely filling dish rather than a light side, thanks to the combination of protein from both an animal and a plant source. That makes it a solid lunch option that actually holds you over.

Tuna packed in water rather than oil works best here, since it keeps the calorie count in check and lets the dressing do the flavoring. Be sure to rinse the beans well under running water before adding them — this washes off excess salt and the thick canning liquid that can otherwise make the salad watery.

Fresh red onion, celery, and cherry tomatoes bring crunch and a bit of acidity that balances the denser texture of the beans and tuna. Red onion is milder than regular yellow onion and doesn’t leave as sharp an aftertaste, so there’s no need to soak it beforehand.

The simple olive oil and lemon dressing is deliberately understated — it’s meant to lift the flavors of the tuna and beans rather than compete with them. For something a bit bolder, try stirring in a little Dijon mustard or minced garlic.

This salad keeps well in the fridge for up to a day, though the fresh vegetables will soften slightly over time. If making it ahead, it’s best to store the dressing separately and toss everything together right before serving.