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Tuscan-Style Tuna Salad by

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.

Makes 4 servings.

Total time: 10 minutes


- 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


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

Servings: 4

Serving Size: 1 cup

Nutrition Information (per serving):
Calories 253
Fat 8 g
Saturated Fat 1 g
Cholesterol 53 mg
Sodium 453 mg
Carbohydrates 20
Fiber 6 g
Protein 31 g

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