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Tuscan-Style Tuna Salad

  • 10 m
  • 10 m
EatingWell Test Kitchen
“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)
    • 10 cherry tomatoes, quartered
    • 4 scallions, trimmed and sliced
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons lemon juice
    • ¼ teaspoon salt
    • 1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
    • Freshly ground pepper, to taste

Directions

  • 1 Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Notes: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
  • 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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