Lemon Pepper Tuna and White Bean Tartine

Light, bright, and mayo-free, this is not your grandma’s tuna salad. Zesty lemon, peppery arugula, creamy white beans, and crunchy red onion make this salad as good on it’s own as it is atop crusty toast.

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1 can of tuna packed in olive oil, drained
1 can of white beans, drained and rinsed
½ red onion, thinly sliced
2 cups arugula
1 lemon, zested and juiced
3 tablespoons extra virgin olive oil
1 teaspoon black pepper
2 teaspoons salt
4 slices of bread, toasted


In a medium mixing bowl add tuna and flake with a fork. Add white beans, red onion, arugula, lemon zest and juice, olive oil, black pepper, and salt.

Toss together and then spoon the salad over toast. Finish with more freshly cracked black pepper and a sprinkle of flaky salt.