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Tuscan-Style Tuna Salad

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

Your rating: None Average: 4.1 (304 votes)

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.



READER'S COMMENT:
"This is also beautiful and tasty made with salmon and red kidney beans. Try using fresh fennel in the salad or minced tarragon for added flavor. "
Tuscan-Style Tuna Salad Recipe

36 Reviews for Tuscan-Style Tuna Salad

08/08/2012
Anonymous
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.

Comments
07/17/2012
Anonymous
Um, yummm!

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!

Simple, No cook
Comments
03/28/2012
Anonymous
Very tasteful

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.

Easy to prepare with not a lot of ingredients
Comments
06/21/2011
Great for lunch

The Tuscan-Style Tuna Salad makes a great lunch. My local grocery store was out of canned Great Northern beans so I substituted kidney beans (as did another user) and they worked quite nicely with the other ingredients. The flavor is light, but satisfying. I made this recipe the night before and divided into 4 1-cup sized containers to make it an easy grab-and-go lunch.

filling, light flavor
Tuscan-Style Tuna Salad with Kidney Beans
Comments
11/19/2010

This is also beautiful and tasty made with salmon and red kidney beans. Try using fresh fennel in the salad or minced tarragon for added flavor.

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