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Tuscan-Style Tuna Salad

Tuscan-Style Tuna Salad
Number of Servings: 4 Total Preparation Time: less than 15 minutes
Actual Cooking Time: No cooking required Source: EatingWell
Food Groups: Vegetables, Grains, Protein
Main Ingredient: Fish & Shellfish, Bean & Legume
Meal Type: Lunch Entrée, Dinner Entrée, Salads & Dressings
Nutrition Content: Good Source of Fiber
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes), Make Ahead

This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day.


2 6-ounce cans chunk light Tuna, drained
1 15-ounce can small white Beans, such as cannellini or great northern, rinsed (see Ingredient note)
10 cherry Tomatoes, quartered
4 Scallions, trimmed and sliced
2 tablespoons extra-virgin Olive oil
2 tablespoons Lemon juice
1/4 teaspoon Salt
Freshly ground Pepper to taste


Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.

Nutrient Information
Calories: 253
Total Fat: 8 g
Saturated Fat: 1 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat:
Sodium: 453 mg
Carbohydrates: 20 g
Protein: 31 g
Fiber: 25%DV
Vitamin A:
Vitamin C: 20%DV
Calcium: 15 mg

Cook's Notes:

Ingredient note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition note: Analysis only includes the salad itself. Does not include whole-grain pitas or lettuce for serving as sandwiches.