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.
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
I've not made this yet, but white beans/tuna is one of my most favorite combos. I love to throw them together with kale for a great pasta topping. I'll add dried rosemary and/or dried oregano when I make this yummy lunch!
Love that this doesn't use fatning mayo. A great light lunch. Maybe even good on crackers!! What about Hummus as a spread on the bread before the tuna salad goes on. Surprised no one mentioned that yet!!
Great recipe to make with the kids! I used albacore instead of chunk tuna, zested the lemon and used that along with the lemon juice it called for. I used 2 scallions instead of 4 and added a pinch of thyme and a bit more salt. It turned out great. We had it in wheat flatbreads with some romaine to add some crunch and had a few olives on the side. The only complaint was that the northern beans were a little mealy. Maybe cutting them back a bit or using the cannelini beans it suggested would help this. All-in-all, it was a great, quick summer meal!