No-Cook Lemon-Oregano Tuna and White Bean Salad
By Sprig Originals · cooked up in Sprig
A 15-minute dinner salad built entirely from the pantry and the crisper drawer — no oven, no hob, not even a kettle. Creamy cannellini beans and big flakes of olive-oil tuna soak up a bright lemon-oregano dressing while cool cucumber, sweet tomatoes and salty olives keep every bite fresh. Crumbled feta on top makes it feel like a proper meal. It actually improves after ten minutes on the counter, so it's ideal for hot evenings, packed lunches or feeding people who wander into the kitchen at different times.
Ingredients
- 2 can cannellini beans (400g/15oz each), drained and rinsed
- 2 can tuna in olive oil (145g/5oz each)
- 1 large cucumber
- 300 g cherry tomatoes
- 100 g pitted kalamata olives
- 150 g feta
- 1 lemon, zested and juiced
- 5 tbsp extra virgin olive oil
- 1 1/2 tsp dried oregano
- salt and black pepper
Instructions
- In the bottom of a large mixing bowl, whisk together the zest and juice of the lemon (about 3 tablespoons juice), 5 tablespoons extra virgin olive oil, 1 1/2 teaspoons dried oregano, 1/2 teaspoon salt and plenty of black pepper. Crush the oregano between your fingers as you add it to wake up the flavour.
- Drain and rinse both cans of beans under cold running water until the water runs clear, shake off the excess, and tip them into the bowl with the dressing. Stir gently to coat — the warm-tasting dressing clings best while the beans are still a bit wet.
- Halve the cucumber lengthways, scrape out the watery seeds with a teaspoon, then cut into 1cm (1/2 inch) half-moons. Halve the cherry tomatoes and tear or roughly chop the olives. Add all three to the bowl and fold through.
- Drain the tuna (save a spoonful of its oil to add back for richness) and add it in large flakes. Fold just two or three times so the tuna stays in chunks rather than shredding into the beans.
- Let the salad sit at room temperature for 10 minutes, then taste and adjust with more salt, pepper or lemon juice. Crumble the feta over the top in big pieces, drizzle with the reserved tuna oil and serve straight from the bowl.
Chef's tips
- Rinsing the beans really well is the difference between fresh-tasting and tinny — don't skip it.
- Use tuna packed in olive oil, not water or brine; it flakes into meatier pieces and the oil is free flavour for the dressing.
- A handful of torn parsley, mint or basil is a great free-form addition if you have any wilting in the fridge.
- Make it up to a day ahead but hold back the feta and add it just before serving so it stays in distinct crumbles.
- Scoop it up with pita, pile it onto crusty bread, or spoon it over shredded romaine to stretch it further.
Nutrition (per serving, estimated)
Made with Sprig
No-Cook Lemon-Oregano Tuna and White Bean Salad was created in Sprig — the AI chef that turns any craving into a complete recipe, plans your week, and shops with one smart list.
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