Raw Asparagus White Bean Tuna Salad

This vibrant Raw Asparagus White Bean Tuna Salad combines crisp raw asparagus, creamy white beans, and flaky tuna in a bright pesto vinaigrette. With the addition of crunchy homemade croutons, this salad is perfect for a light and refreshing meal that really captures the fresh flavors of the spring season!

Asparagus white bean tuna salad piled on a plate with a fork.

Why We Love This Raw Asparagus Salad Recipe

This isn’t your average tuna salad recipe! This raw asparagus white bean tuna salad recipe is packed with fresh produce like raw asparagus, fennel, greens, and scallions, making it a testament to the beauty of using in-season produce to create a flavor-packed salad. The addition of tuna not only adds protein, but it adds a depth of flavor that makes this salad irresistible!

What really brings it all together is the pesto vinaigrette, made with store-bought pesto for ease. This salad comes together in minutes, requires minimal cooking (just the croutons!), and can be adapted based on what you have on hand. Whether you’re looking for a light lunch or a stunning addition to your brunch spread, this salad has got you covered!

Side view of raw asparagus white bean tuna salad piled high on a plate next to a fork.

Ingredients You Need

Navy Beans: These small, creamy white beans provide a tender texture and subtle flavor. They’re also packed with protein and fiber! You can use canned beans for ease, just make sure to rinse them thoroughly. Alternatively, you can use other white beans like cannellini beans.
Dandelion Leaves: These slightly bitter greens add complexity and nutrients. If unavailable, arugula, spinach, or other greens can be used.
Asparagus: The thinner the stalks, the more tender they’ll be when eaten raw!
Scallions: Scallions adds just the right amount of onion flavor without being overwhelming!
Fennel: Adds a delicate anise flavor and crunchy texture.
Tuna: Oil-packed tuna is preferred here as it’s more flavorful, but if you prefer water-packed tuna, you can use that instead.
Parsley: For a bright, herbaceous flavor!

For the Dressing

Pesto: Store-bought pesto works perfectly, but feel free to use homemade if you have it on hand.
Olive Oil: Use a high quality olive oil for the best flavor.
Lemon: To brighten up the pesto a bit!
Salt & Pepper: Add extra salt and pepper to taste.

For the Croutons

Stale Bread: Use a sturdy bread like sourdough or French bread if possible.
Olive Oil: Drizzle with some olive oil to crisp up the bread in the oven!
Italian Seasoning & Salt: For added flavor.

How to Make Raw Asparagus White Bean Tuna Salad

Prep the Croutons: Preheat the oven to 400F. In a baking sheet add the cubed bread. Drizzle with olive oil, season with salt and Italian seasoning. Bake for 10 minutes until golden brown.

Drizzling olive oil over stale bread cubes in a baking dish.

Make Dressing: In a jar combine all ingredients for the dressing. Shake well.
Combine Ingredients: In a large bowl add the dandelion leafs, beans, asparagus, fennel, scallions, tuna, herbs and croutons.

White beans, greens, and sliced asparagus in a large bowl.

Sliced fennel added to the bowl with additional ingredients.

Toss & Enjoy: Drizzle the pesto dressing over the salad and toss to combine. Serve and enjoy!

Pouring the pesto dressing over the raw asparagus white bean tuna salad in a bowl.

Tips for Success

Slice the asparagus and fennel as thinly as possible – a mandoline works wonderfully if you have one, but a sharp knife will do the job, too.
Dress the salad just before serving to maintain the texture of the greens and croutons! If you don’t plan on eating the whole salad in one sitting, pour dressing only on the portion that you will be eating.
Let the tuna drain briefly before adding it to the salad to prevent excess oil from diluting the dressing.

Serving Suggestions

As a meal: Serve as a light main course for lunch or dinner with a slice of crusty bread on the side or bowl of creamy cauliflower soup on the side.
As a side salad: You can definitely serve this asparagus bean tuna salad as a side salad along with a larger meal like my spring stew osso buco or mushroom and leek orecchiette.
With brunch: I like to add this salad to a brunch spread alongside a zucchini corn quiche, spring oeufs en cocotte, and my spring brunch board, too! This is particularly great to serve at Easter brunch celebrations.

Overhead shot of raw asparagus white bean tuna salad served on a white speckled plate.

Frequently Asked Questions

Can I make this ahead of time?

You can prep all components of this asparagus bean salad separately up to a day ahead. Store the croutons in an airtight container, keep the dressing separate, and combine everything just before serving.

Is there a substitute for dandelion greens?

Yes! Arugula, spinach, watercress, or a mix of spring greens work beautifully.

How long will leftovers keep?

Once dressed, the salad is best enjoyed within 24 hours. Store any leftovers in an airtight container in the refrigerator. If the salad is not dressed, I recommend enjoying it within 2 days.