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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 (304 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

02/14/2014
Anonymous
Light and delicious

I served this delicious salad over greens, adding a bit of spice (Cavender's), and a few avocado slices. So refreshing!

easy to prepare
Comments
07/06/2013
Anonymous

I made this recipe as is very yummy. So easy too.

Comments
05/04/2013
Anonymous
High sodium is NOT heart healthy

Any receipe that adds salt is NOT good for you.

Maybe taste but not according to other reviewers,
Comments (1)

27 comments

Anonymous wrote 42 weeks 6 days ago

Then don't. add. salt.

Then don't. add. salt.

04/28/2013
Needs more flavor

I found this recipe to be bland. I added much more lemon juice and some herbs to give it more flavor.

easy, healthy
Comments
02/06/2013
Quick fix

This was an easy fix. I had it for two days in a row for lunch and threw the rest out because I got tired of the leftover taste however. It is a different twist of tuna salad for those of us that do not like mayo :-)

Quick, easy, doesn't have mayo
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