Tuscan-Style Tuna Salad

From EatingWell: April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!

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:

"Great recipe. Fast, easy and delicious! "

Comments

Comment	Posted
Great recipe. Fast, easy and delicious!	3 days 7 hours ago
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! julie_m_g	1 week 3 days ago
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.	1 week 4 days ago
It was alright. I added a little mayo and raisins to sweeten it up a little.	2 weeks 3 days ago
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."	6 weeks 5 days ago
Much more flavorful than I expected. I added some peas and some dill, and used plain yogurt instead of olive oil. It was delicious.	6 weeks 6 days ago
Delicious tuna salad....this is truly a 7 minute recipe, Love it. Great flavor the lemon really gives it that yummy kick, I can never make them pretty on the pita bread so I use crackers. I love the recipe, this is the second time I try it.	7 weeks 4 days ago