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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 (310 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

06/06/2010
Anonymous

So delicious and quick. I added chopped fresh basil and a little dried thyme which added to the Tuscan flavor. My husband who is not a tuna fan absolutely loved it and I think it will be a regular lunch favorite.

Comments
03/30/2010

At first I wasn't sure I was going to enjoy it because it sounded like it might be dry, but I was wrong. It has such a fresh taste and smell. I put it on Arnold's Flat Bread like someone else had mentioned and it made a great lunch time sandawich...It is definetly a keeper!!

Comments
01/05/2010

Loved it! I followed the recipe exactly, and wouldn't change a thing. I ate it as an open faced sandwich using Arnold Sandwich Thins toasted.

Comments
12/27/2009
Anonymous

Haven't tried it yet, so I'll go 3 stars. Sounds good. I think I'll use garbanzo beans instead. Any objections to tuna packed in oil? Tastes better to me. I'd omit the olive oil,

Comments
11/18/2009
Anonymous

Great recipe. Fast, easy and delicious!

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