Tuscan-Style Tuna Salad

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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.

Tuscan-Style Tuna Salad
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 10 minutes

  • 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

Directions
  1. Cover and refrigerate for up to 2 days.

  2. 4 servings, 1 cup each

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


Nutritional Facts

Servings
4
Per serving
Calories
253
Carbohydrates
20g
Fat
8g
Saturated Fat
1g
Monounsaturated Fat
5g
Protein
31g
Cholesterol
53mg
Dietary Fiber
6g
Potassium
451mg
Sodium
453mg
Added Sugars
0g
Exchanges
1 starch
1 vegetable
3 1/2 very lean meat
1 fat
Carbohydrate Servings
1
Folate (25% daily value)
Vitamin C (19% dv).

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