WW Recipe of the Day: Summer Tuna and White Bean Salad for Two
When summer is really underway in southern France, you'll see versions of this tuna white bean salad everywhere.
I've chosen to use flavorful pesto and plain Greek yogurt instead of the classic olive oil dressing. It's a yummy, creamy twist that skinny recipe seekers will like. With no chopping required, this simple salad can be stirred together in minutes.
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 Tuna White Bean Salad?
According to my calculations, each serving has 235 calories and:
4 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)
How to Make Summer Tuna Salad with White Beans
Step 1: Gather all the ingredients.
Step 2: In a medium mixing bowl, add the tuna, white beans, basil pesto, Herbes de Provence 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.
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 skinny pesto recipe on hand, you'll 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.
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 White Bean Tuna Salad 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.
Summer Tuna and White Bean Salad
- 1 can (5 ounces) water packed, low-sodium tuna, drained
- ½ cup cooked white beans
- 1 tablespoon prepared basil pesto
- 2 teaspoons Herbs de Provence
- ⅓ cup nonfat plain Greek yogurt
- Salt and pepper
- 2 cups (½ medium head) butter lettuce
- 2 tablespoons chopped fresh basil (optional)
- Place first five ingredients (tuna, beans, pesto, herbs and yogurt) in a medium mixing bowl. Gently and thoroughly mix all ingredients together.
- Season to taste with salt and pepper.
- Divide the lettuce between 2 plates, top each plate with ½ the tuna salad. Top salads with chopped fresh basil, if using.
*PersonalPoints® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this Summer-Inspired Tuna White Bean Salad with Peso, you might also like:
- Pesto-Free Tuna and White Bean Salad
- Crunchy Tuna Salad
- Apple Cranberry Chicken Salad
- Wild Rice and Rotisserie Chicken Salad
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