Tuscan-Style Tuna Salad

Tuscan-Style Tuna Salad

39 Reviews
From the EatingWell 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 4 servings

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  • 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
  • 1/4 teaspoon salt
  • 1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
  • Freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 199 calories; 9 g fat(1 g sat); 6 g fiber; 20 g carbohydrates; 16 g protein; 102 mcg folate; 17 mg cholesterol; 2 g sugars; 0 g added sugars; 488 IU vitamin A; 11 mg vitamin C; 73 mg calcium; 2 mg iron; 555 mg sodium; 549 mg potassium
  • Nutrition Bonus: Folate (25% daily value), Vitamin C (19% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 3 1/2 lean meat, 1 fat

Reviews 39

August 09, 2016
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By: AZRose
Love this very easy recipe to make. The ingredients are probably in your pantry and refrig already. I have made it in a wrap, in pita bread and on a toasted English muffin. It is soooooo good. This is something I make all the time.
May 30, 2015
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By: EatingWell User
Easy & delicious! This is great as is, but I often add fresh herbs (basil, dill) and have substituted shallots for scallions. I also sometimes add a bit of zip with a tbsp of chili-garlic sauce. Perfect for a quick lunch without shopping for ingredients. Pros: Takes 5 minutes, healthy, uses pantry items
August 03, 2014
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By: EatingWell User
Gassy This salad was so quick and easy to put together! I absent-mindedly opened one can of tuna and one can of shrimp, and I went ahead and used shrimp in place of part of the tuna. The result was delicious, and I'm sure it would taste great with all tuna. However, this salad gave me a terrible case of indigestion. Pros: Quick, Easy, Delicious Cons: Indigestible
February 14, 2014
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By: EatingWell User
Light and delicious I served this delicious salad over greens, adding a bit of spice (Cavender's), and a few avocado slices. So refreshing! Pros: easy to prepare
July 06, 2013
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By: EatingWell User
I made this recipe as is very yummy. So easy too.
May 04, 2013
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By: EatingWell User
High sodium is NOT heart healthy Any receipe that adds salt is NOT good for you. Pros: Maybe taste but not according to other reviewers, Cons: 450+ mg of sodium is already 1/3 of daily amount
April 28, 2013
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By: uhgirl520
Needs more flavor I found this recipe to be bland. I added much more lemon juice and some herbs to give it more flavor. Pros: easy, healthy Cons: bland
February 06, 2013
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By: Melissa Wright
Quick fix This was an easy fix. I had it for two days in a row for lunch and threw the rest out because I got tired of the leftover taste however. It is a different twist of tuna salad for those of us that do not like mayo :-) Pros: Quick, easy, doesn't have mayo Cons: wish it was clean, kind of bland, needs more seasoning,
August 08, 2012
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By: EatingWell User
perfect and light This was super quick to make! I always have tuna and canned beans in my pantry so making this didn't require a trip to the store to buy the ingredients. Even though the recipe is great just the way it is, next time I might use 1tbsp olive oil and 1tbsp newman's own oil&vinegar dressing to add an extra zip. I served this on a bed of romaine and it was a great take to work lunch.