Tuscan Tuna & White Bean Salad

May/June 1995

Your rating: None Average: 4.3 (24 votes)

Juicy fresh tomatoes replace some of the usual olive oil in this traditional tuna and white bean salad.

"Excellent! "
Tuscan Tuna & White Bean Salad

Makes: 6 servings

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  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 2 cloves garlic, finely chopped
  • 2 teaspoons dried rosemary, crushed
  • 1 15-ounce can white beans (cannellini or Great Northern), rinsed
  • 2 plum tomatoes, chopped
  • 1/3 cup chopped fresh parsley, preferably Italian flat-leaf
  • 1 12-ounce can (or two 6-ounce cans) chunk light tuna in water, drained and flaked (see Note)


  1. Whisk together oil, lemon juice, garlic and rosemary in a bowl. Add beans, tomatoes and parsley and toss together. Gently stir in tuna.

Tips & Notes

  • Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.


Per serving: 178 calories; 8 g fat (1 g sat, 6 g mono); 17 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 18 g protein; 4 g fiber; 338 mg sodium; 393 mg potassium.

Nutrition Bonus: Selenium (66% daily value), Vitamin C (18% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 2 very lean meat, 1 1/2 fat

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