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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 (319 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

11/18/2009
Anonymous

Great recipe. Fast, easy and delicious!

Comments
11/11/2009

I was going to say that this recipe was just great, but the little effort it took.... makes it AMAZING! I love the healthy twist of the white bean and extra fiber and lean protein. I also puree'ed the beans to add more texture and make the creamy contrast with the tomatoes. Was great tasting and amazingly easy!

Comments
11/10/2009
Anonymous

This recipe is awesome! I've always hated mayo so when I first saw "Tuna Salad" I was skeptical, but the olive oil really holds it together well. I added some peas to mine for extra deliciousness. It's perfect.

Comments
11/04/2009
Anonymous

It was alright. I added a little mayo and raisins to sweeten it up a little.

Comments
10/05/2009
Anonymous

I really like this recipe. I decreased the olive oil and couldn't tell any difference in the taste. I also added some fresh dill for extra flavor. It's a definite "keeper."

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