Tuscan-Style Tuna Salad

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

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. "

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34 Reviews for Tuscan-Style Tuna Salad

05/04/2013

Anonymous

High sodium is NOT heart healthy

Any receipe that adds salt is NOT good for you.

Pros: Maybe taste but not according to other reviewers,

Comments

04/28/2013

Leila_31

Needs more flavor

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

Pros: easy, healthy

Comments

02/06/2013

melissa_236

Recommends this recipe

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 :-)

Pros: Quick, easy, doesn't have mayo

Comments

08/08/2012

Anonymous

Recommends this recipe

perfect and light

This was super quick to make! I always have tuna and canned beans in my pantry so making this didn't require a trip to the store to buy the ingredients. Even though the recipe is great just the way it is, next time I might use 1tbsp olive oil and 1tbsp newman's own oil&vinegar dressing to add an extra zip. I served this on a bed of romaine and it was a great take to work lunch.

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07/17/2012

Anonymous

Recommends this recipe

Um, yummm!

Delicious!! I loved this! I will be making it often. Since it's pretty much 100 degrees outside, I wanted a recipe that was easy and no-cook. This was delicious and filling and so simple! I didn't change anything, but ate the tuna salad in a pita with shredded romaine and avocado. I will for sure be making this for lunches in the future, both in pitas and over salads!

Pros: Simple, No cook

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