This light and tasty Tuscan-Style Tuna Salad recipe is the streamlined version of a northern Italian idea that is perfect for a spring or summer evening: no fuss, no cook and big taste.
This salad makes a satisfying lunch or dinner served with a pile of greens, but remains light because it’s dressed with olive oil and fresh lemon juice instead of the usual mayonnaise. You can even make it ahead and store it, covered, in the refrigerator for several days. Simply add it to a wrap for next day’s lunch!
Pro Tip: For a tasty alternative, substitute the tuna and small white beans for salmon and red kidney beans. For added flavor, try also using fresh fennel or minced tarragon.
Ingredients:
Directions:
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
Ingredient Note: 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.
