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 Cooking.com. All rights reserved.
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