Recipe Contributed By Golubka Kitchen

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Summery White Bean Tuna Sandwich

Prep Time 5 minutes
Cook Time 5 minutes


White Bean 'Tuna' Salad

  • lemon juice, juice of 1/2 a lemon
  • 1/4 medium onion, red; chopped
  • 1/2 cup white beans, dried (cannellini, navy, baby lima, etc.); soaked overnight in purified water and cooked
  • 1/2 cup cucumber, English; chopped
  • 1/3 cup pickles, chopped
  • 1/3 cup olives, chopped
  • 1/3 cup sunflower seeds, toasted
  • 1/3 cup dill, and/or parsley; chopped
  • 1 tbsp capers
  • 1 tbsp nutritional yeast
  • pepper, black; freshly ground
  • handful basil, fresh (optional)
  • 1/2 tsp garlic powder, (optional)
  • 1/4 cup mayonnaise, or more to taste - recipe follows
  • salt, sea; if needed


  • 1 tbsp mustard, Dijon
  • 1 tbsp miso paste, sweet
  • 1 tbsp sunflower butter, or any nut/seed butter
  • 1 tsp sriracha
  • lemon juice, juice of 1 lemon or more if needed

Sandwich Add-Ins

  • cabbage, red; shredded
  • tomato slices
  • basil, more whole leaves
  • sprouts, or microgreens


White Bean 'Tuna' Salad

  • Pour the lemon juice over the chopped red onion in a small bowl and let it sit while preparing the rest of the ingredients.
  • Combine the onions in lemon juice with the rest of the ingredients in a food processor. Pulse a few times, taking care not to over process; the mixture should be slightly chunky. Taste for salt and pepper, adjust if needed. Keep refrigerated in an air-tight container. Serve on good sandwich bread (use gluten free if desired), with red cabbage, tomato, more basil, sprouts/microgreens, or any other favorite sandwich add-ins.


  • Combine all the ingredients, except the lemon juice, in a small bowl and mix until smooth. Add the lemon juice and combine thoroughly. Add more of the lemon juice, if needed to achieve a creamy, slightly runny consistency.