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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 (313 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

37 Reviews for Tuscan-Style Tuna Salad

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.

Comments
09/27/2010
Anonymous

I LOVED this recipe. I ate it for lunch 4 days in a row. Ate it on a high fiber tomato basil wrap with a couple tablespoons of spicy red pepper hummus. Added the thyme too. SO GOOD!!

Comments
09/27/2010
Anonymous

I made this for lunch today and it was delicious! While it's simple and not full of herbs and spices, it's light, clean, and fresh. The flavors balanced quite well! I made a single serving, so I used a single-serving sized packet of light tuna in water and adjusted the proportions of the other ingredients accordingly, placed it in half of a pita with Romaine...and it turned out to be something I will absolutely make again. I actually loved the little white beans in there. What a great, fresh alternative to regular, old tuna salad! Thank you!

Comments
09/21/2010

I thought this was DELICIOUS!! I don't think I can have my tuna any other way now. I did the salt to taste, instead of going by the recipe. Soooooo yummy!!!

Comments
09/19/2010

Easy to make, but a tad bland for my tastes. I added some thyme, more lemon and green olives. Great in a pita for lunch.

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