Rating: 4.5 stars
19 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.


Recipe Summary

10 mins


Ingredient Checklist


Instructions Checklist
  • Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.



Make Ahead Tip: Cover and refrigerate for up to 2 days.

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.

When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.

Nutrition Facts

1 cup
199 calories; protein 16.5g; carbohydrates 19.8g; dietary fiber 6.1g; sugars 2.5g; fat 8.8g; saturated fat 1.3g; cholesterol 17.3mg; vitamin a iu 488.1IU; vitamin c 11.1mg; folate 102.5mcg; calcium 72.7mg; iron 2mg; magnesium 21.5mg; potassium 548.7mg; sodium 554.8mg.

1 starch, 1 vegetable, 3 1/2 lean meat, 1 fat