Tuscan-Style Tuna Salad

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

Your rating: None Average: 4 (341 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


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.


Excellent, easy to prepare, delicious a day later.


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.


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!!


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.


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