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Tuna, White Bean, and Feta Salad with Basil Vinaigrette

Prep time
15 mins
Cooking Time
0 mins


  • 1 tin/can of MSC certified tuna (preferably in oil) 
  • 2 tins/cans of lima beans, drained and rinsed (you can also use whatever beans you have on hand) 
  • 1 cup cucumber, roughly chopped  
  • 1 cup cherry tomatoes, chopped 
  • ¼ cup red onion, thinly sliced 
  • ½ cup of fresh sheep feta 
  • Alfalfa and pea sprouts to garnish 
For the dressing: 
  • 2 cups of basil leaves 
  • 2 tbsp maple syrup 
  • ¼ cup apple cider vinegar 
  • 1 cup extra virgin olive oil 
  • salt to taste 


  1. Place all dressing ingredients in a blender and puree until super smooth. Set aside in a mason jar or sealed container and keep in the fridge until ready to assemble the salad. 
  2. In a large mixing bowl combine the beans, cucumber, tomato, sliced red onion, half the feta (reserve the other half for garnish) and the entire tin/can of tuna, oil included. Toss gently together and season with salt to taste. 
  3. Place in a serving bowl of choice and drizzle the basil vinaigrette over the salad. 
  4. Garnish with the sprouts and remaining feta. 
  5. Serve right away.