Cannellini Bean and Basil Tuna Salad

  • Active Time 10m

4 to 6 servings

Bright, fresh Mediterranean flavors combine in a tuna salad that's substantial enough to serve on a bed of lettuce as a main course.


  • 2 cans chunk light tuna
  • One 15-ounce can cannellini beans, drained and rinsed
  • 3 tablespoons diced carrot
  • 2 tablespoons minced red onion
  • 1/4 cup chopped fresh basil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons mayonnaise
  • 1/4 cup lemon juice
  • Salt and freshly ground pepper, to taste
  • Bread or greens, for serving


In a medium bowl, combine all ingredients.

Refrigerate until chilled and serve with slices of rustic Italian bread or over greens.

Recipe reprinted by permission of All rights reserved.

RecID 10878

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