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20 minute dinner recipes

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Tuscan-Style Tuna Salad


From EatingWell:  April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

4 servings, 1 cup each | Active Time: 10 minutes | Total Time: 10 minutes



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


Per serving : 253 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 53 mg Cholesterol; 20 g Carbohydrates; 31 g Protein; 6 g Fiber; 453 mg Sodium; 451 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 3 1/2 very lean meat, 1 fat

Tips & Notes