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Tuscan-Style Tuna Salad

|||Tuscan-Style Tuna Salad

Tuscan-Style Tuna Salad


Tuscan-Style Tuna Salad

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.

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Prep Time: 10 min Serves: 4
Cook Time: 10 min Level: Easy
Low-Sodium, Weight Loss, Diabetes, Heart Health


2 6-ounce cans chunk light tuna, drained

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.

Tips: 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.

Recipe Nutrition Facts Per serving

Calories 253 cal

Carbohydrates 20 g

Dietary Fiber 6 g

Fat 8 g

Saturated Fat 1 g

Protein 31 g

Sodium 453 mg

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