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  • Tuscan-Style Tuna Salad

    1 vote
    Tuscan-Style Tuna Salad
    Prep time:
    Cook time:
    Servings: 4
    by Wendy Saxena-Smith
    139 recipes
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    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's lunch.

    Ingredients

    • 2 6-ounce cans chunk light tuna, drained (see Note)
    • 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
    • On the side:
    • Lettuce (1 cup)
    • Whole-wheat pita bread (1/2 medium pita)
    • Melon (1 cup, cubes)

    Directions

    1. Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
    2. Make Ahead Tip: Cover and refrigerate for up to 2 days.
    3. 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.

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