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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 (320 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

37 Reviews for Tuscan-Style Tuna Salad

07/25/2010

fast, easy, nutritious and delicious! YUM!

Comments
07/09/2010
Anonymous

What a simple but good combo for a salad or wrap or side dish

Comments
07/07/2010
Anonymous

This was an excellent tuna salad. It had excellent flavor and texture!

Comments
07/07/2010
Anonymous

Vegetarian version: ditch the tuna. Add feta. Pinch of oregano. Perfect. Served inside pitas.

Comments
06/15/2010
Anonymous

Not bad. It was very quick to make, and there was just the right amount of lemon juice. I wasn't blown away, but it was quick to make and filling, so I will probably make it again.

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