Green Bean Salad with Tuna, red onion and Balsamic Recipe
Looking for a quick, and healthy meal idea? This green bean salad with tuna and red onions is the perfect recipe for a balanced lunch or dinner. Whether you steam or boil the green beans in salted water, they’re delicious served cold, warm, or hot.
Easy to make, bursting with flavor and nutrients, this salad works beautifully as both a starter or a main dish.
Drizzled with a balsamic vinaigrette, topped with crispy onions, and sprinkled with fresh parsley, it’s a dish that definitely deserves a spot on your weekly menu.
Ready in just 15 minutes, this recipe makes a quick, wholesome meal — or a perfect side for meat or fish.
Salade de haricots verts, oignons rouge et thon
I love making green beans salad for special occasions like Thanksgiving or New Year’s Day.
Simple, quick, and full of flavor, It makes a complete meal all by itself !
This green bean salad is a must for anyone who enjoys light, well-balanced meals — What’s great about it is that you can tweak it to suit your taste
Green beans, in season from May to October, actually trace their roots back to South America. Packed with vitamin C, calcium, magnesium, and plenty of fiber, these crisp little gems are as nourishing as they are refreshing — the perfect balance between healthy and delicious!
A versatile veggie that slips effortlessly into a refreshing cold salad or makes the perfect side for grilled meat or fish — it’s one of those ingredients that never lets you down!
My daughters aren’t big fans of legumes, but when it comes to green bean salad served with a juicy roast and creamy mashed potatoes, they happily make an exception — and that’s saying something!
This green bean and tuna salad is quick to make and packed with nutrients — protein from tuna, fiber from beans, and plenty of antioxidants from the red onion and parsley. Proof that healthy doesn’t have to mean boring.
Fresh, flavorful, and so French — this salad is the kind of dish you’ll keep coming back to. Whether for a picnic, a light dinner, or a make-ahead lunch, it never disappoints. Bon appétit !
Cooking the green beans :
You can steam them or boil them in salted water for about 5 minutes — just enough to keep them perfectly crisp and vibrant.
How to Enjoy Green Beans :
- In a salad : Green beans are delicious served cold or warm, paired with tuna, potatoes, olives, tomatoes, or anchovies for a Mediterranean touch.
- As a side dish : Served hot with garlic and parsley, they make a wonderful side for meat or fish — simple, aromatic, and full of flavor.
- In soups : Green beans also shine in rustic vegetable soups like minestrone, pistou, or a hearty vegetable stew.
How to Store Green Beans
Green beans can be stored in the vegetable drawer of your refrigerator for 2 to 3 days, and they also freeze beautifully.
To preserve their lovely green color, simply dip them in ice water right after cooking, then drain well.
This green bean salad with tuna and red onions is light, flavorful, and absolutely delicious. Just before serving, I like to sprinkle some crispy fried onions and coarsely chopped almonds on top for extra crunch.
When buying green beans, choose thin and firm ones. How can you tell if they’re fresh? Just bend one — if it snaps cleanly and releases a drop of moisture, it’s perfect!
Feel free to switch things up by adding steamed potatoes, cherry tomatoes, or green or black olives to your salad.
For this salad, I opted for a balsamic vinaigrette, but feel free to switch it up with an herb dressing or whatever sauce you enjoy.
Chef’s TipIf you find red onion a bit too strong, let it soak for 10 minutes in cold water with a dash of vinegar — it softens the flavor beautifully! |
Ingredients to Prepare This Delicious Salad
- 250 g green beans : Use fresh or frozen green beans. They bring crunch, fiber, and a lovely green color to your salad.
- 1 red onion : Thinly sliced, it adds a touch of sweetness and a nice flavor contrast. For a milder taste, soak it for 10 minutes in cold water with a splash of vinegar.
- 1 can of tuna in oil (about 140 g drained) : Choose good-quality tuna. You can even use a bit of the preserving oil in your vinaigrette for extra flavor.
- 1 tablespoon balsamic vinegar : It adds a slightly sweet and tangy note. You can also use red wine vinegar if you prefer.
- 2 teaspoons whole-grain mustard : It gives body and a bit of spice to the dressing. The mustard seeds also add a lovely texture.
- Salt and freshly ground pepper : Adjust to taste — freshly ground pepper enhances the flavors beautifully.
- 2 tablespoons chopped fresh parsley : For an extra touch of freshness and color. Parsley pairs perfectly with both tuna and green beans.
- 100 ml extra virgin olive oil : The base of your vinaigrette. Choose a good-quality, fruity olive oil for a deliciously aromatic dressing.
How To Make green bean salad :
1. Blanch the green beans
Trim the green beans and rinse them. Bring a large pot of salted water to a boil. Add the green beans and cook for about 4–5 minutes, just until tender-crisp. Drain immediately and plunge into ice water to preserve their bright color.
Drain the green beans and quickly dip them into a bowl of ice water to keep their bright color. Drain again and set aside.
2. Prepare the dressing
In a small bowl, whisk together balsamic vinegar, mustard, and a pinch of salt and pepper. Gradually pour in the olive oil, whisking constantly to create a smooth emulsion. Then add the minced garlic clove.
3. Assemble the salad
Drain the beans and pat dry. In a large bowl, toss them gently with red onion slices and tuna flakes. Pour over the vinaigrette and toss to coat evenly.
4. Garnish and serve
Sprinkle with chopped parsley and an extra crack of pepper. Serve immediately or chill for 15 minutes for a perfectly refreshing salad.
Tips for the Perfect Salad
Upgrade your tuna : Try high-quality tuna fillets in olive oil — it makes a world of difference.
Add a twist : Toss in cherry tomatoes, boiled eggs, or black olives for a Niçoise-inspired version.
Make it meal-prep-friendly : Store the salad and dressing separately, and combine just before serving.
Green Bean Salad with Tuna
Ingredients
- 250 g green beans
- 1 red onion
- 1 can tuna in oil
- 1 Tbsp balsamic vinegar
- 2 Tsp whole-grain mustard
- Salt
- 2 Tbsp fresh parsley chopped
- 100 ml olive oil
Instructions
- Trim and rinse the green beans.
- Cook them in boiling salted water for no more than 5 minutes to keep them firm.
- Drain the beans and quickly dip them into a bowl of ice water to preserve their bright color. Drain again and set aside.
- Prepare the vinaigrette: whisk together the mustard and balsamic vinegar.
- Gradually add the olive oil while whisking until the dressing is well emulsified. Season with salt, pepper, and minced garlic.
- In a large bowl, combine the green beans, drained tuna, and red onion.
- Toss gently to mix everything together, then sprinkle with crispy fried onions and coarsely chopped almonds.
- Serve warm or at room temperature.
