Summer Tuna and White Bean Salad for Two

When summer is in full swing in southern France, you’ll find variations of this simple tuna and white bean salad on café menus, in market stalls, and at home kitchens alike. It is a timeless Mediterranean favorite—light, nourishing, and perfect for warm weather when no one wants to spend much time cooking.

Inspired by this classic, I have given the traditional olive oil version a lighter, creamy twist by blending flavorful pesto with plain Greek yogurt. The result is just as satisfying, but a bit more waistline-friendly—ideal for anyone looking for a lighter, yet still delicious summer meal.

Best of all? There’s no chopping involved. Just open a few cans, stir everything together, and spoon it over crisp butter lettuce leaves. It’s a perfect quick lunch or light supper for those hot days when you want something fresh, easy, and utterly satisfying—with a little French flair.

Almost any bean will work in this salad and canned are fine. My favorites are our classic white “coco” provencal beans, however great northern, cannellini, garbanzos and black beans work very well too.

If you have an herb garden or have a bunch of fresh basil, chop the leaves and scatter them over the top of the salad.

How Many Calories and WW Points in this Summer Tuna White Bean Salad?

According to my calculations, each serving has 235 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

6 PointsPlus (Old plan)

Ingredients

• Canned water packed tuna – I prefer water-packed tuna for its clean flavor and lean protein profile. It’s a staple in my kitchen year-round—affordable, satisfying, and endlessly versatile.
  Substitutions: You can use tuna packed in olive oil for a richer taste, or swap in canned salmon, smoked trout, or even shredded rotisserie chicken if that is what you have on hand.
• Canned white beans – White beans (like cannellini, great northern, or navy beans) add creaminess and fiber to this salad, making it more filling without needing a lot of added fat.
  Substitutions: Chickpeas work beautifully here, as do cooked lentils or black beans in a pinch. Just rinse and drain well.
• Plain nonfat Greek yogurt – Greek yogurt creates a creamy, tangy base that lightens things up in place of mayo. It also adds a nice boost of protein.
  Substitutions: Use low-fat or full-fat Greek yogurt for a richer texture. If you don’t have yogurt, a mix of light sour cream and a splash of lemon juice can work too.
• Pesto – A spoonful of pesto brings instant summery flavor with its mix of basil, garlic, Parmesan, and olive oil. It turns the yogurt into a flavorful dressing without extra effort.
  Substitutions: If you don’t have pesto, try a drizzle of olive oil with minced fresh herbs (basil, parsley, or dill), or even a dollop of hummus for a Mediterranean twist.
• Herbes de Provence (affiliate link) – This fragrant herb blend adds a subtle floral note and extra depth to the salad. It’s typically made with thyme, rosemary, oregano, and lavender.
  Substitutions: No Herbes de Provence? Use Italian seasoning, or a pinch of dried thyme and oregano instead.
• Butter lettuce – Tender and mild, butter lettuce makes a soft, leafy bed for the tuna and bean mixture. It adds a nice contrast in texture and freshness.
  Substitutions: Any greens will work—try baby spinach, arugula, romaine, iceberg, green leaf or even a mix of spring greens.
• Fresh basil (optional) – Fresh basil is the perfect finishing touch, especially in summer. It ties in with the pesto and adds bright, fragrant flavor.
  Substitutions: Fresh parsley, chives, or dill would also be delicious—or feel free to leave it out if you’re keeping things simple.

How to Make Summer Tuna Salad with White Beans and Pesto, Step-by-Step

Step 1: Gather all the ingredients.

Step 2: In a medium mixing bowl, add the tuna, white beans, basil pesto, Herbes de Provence (affiliate link) and Greek yogurt.

Stir together until thoroughly mixed.

Step 3: Season to taste with salt and peppers, if desired.

Step 4: Divide the lettuce between two plates, top each plate with half the tuna salad and add fresh chopped basil, if using.

Recipe Notes

I use Albacore tuna when using canned fish. I prefer the firmer texture of it, however any canned low-sodium tuna packed in water is fine.

This salad also works extremely well with canned salmon, although the calories may vary slightly.

As I mentioned above, just about any bean will work in this salad and canned are fine. 

Prepared regular pesto is fine, however if you have a light pesto recipe on hand, you will be ahead of the game on points.

Herbes de Provence is a mixture of dried herbs typically from the region in southeast France, known as Provence. This spice mixture usually contains savory, marjoram, rosemary, thyme and oregano. In North America, dried lavender leaves are also typically included.

Serving Suggestions

Serve this refreshing salad with a few Nicoise or other olives, a crusty baguette and a chilled glass of Provencal rosé wine.

Ways to Use Leftovers

This recipe is designed for just 2, so leftovers will be at a minimum.

If you’re serving other dishes with it and do manage some leftovers, then store the salad in a covered container, refrigerated, for a quick snack.

If you’ve made this low carb Tuna Salad with White Beans and Basil Pesto, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

If you like this Summer-Inspired Tuna White Bean Salad with Pesto, you might also like:

• Pesto-Free Tuna and White Bean Salad – A lighter take on the Mediterranean classic, this simple salad skips the pesto and yogurt but keeps all the fresh, satisfying flavor.
• Crunchy Tuna Salad – Packed with crisp veggies and tossed in a light dressing, this tuna salad delivers satisfying crunch and fresh flavor in every bite.
• Apple Cranberry Chicken Salad – Sweet-tart apples and chewy cranberries add a refreshing twist to this protein-packed chicken salad—perfect for a light lunch or picnic-friendly meal.
• Wild Rice and Rotisserie Chicken Salad – Nutty wild rice, tender chicken, and a medley of fresh ingredients come together in this hearty, make-ahead salad that’s great warm or cold.
• Easy Tuna, Avocado and Hummus Bowl – This no-cook bowl layers tuna, hummus, and avocado with a sprinkling of nuts or seeds for a quick, high protein satisfying meal.