Tuscan-Style Tuna Salad

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

Your rating: None Average: 4.1 (342 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.

"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

38 Reviews for Tuscan-Style Tuna Salad


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.


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!


quite tasty!


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