I found this recipe to be bland. I added much more lemon juice and some herbs to give it more flavor.
Tuscan-Style Tuna Salad
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.
38 Reviews for Tuscan-Style Tuna Salad
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 :-)
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.
Delicious!! I loved this! I will be making it often. Since it's pretty much 100 degrees outside, I wanted a recipe that was easy and no-cook. This was delicious and filling and so simple! I didn't change anything, but ate the tuna salad in a pita with shredded romaine and avocado. I will for sure be making this for lunches in the future, both in pitas and over salads!
This is a great recipe. It was simple to prepare and not a lot of wait time. Excellent flavor. I added celery to it only because I like crunchy things. I think you could also include avocado and it would be tasty. I loved the texture of the white beans. I never had tuna with white beans. This is definitely a winner and I will definitely make it again.