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Tuscan-Style Tuna Salad

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 5 See Reviews
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Active Time:  10 Minutes
Total Time:  10 Minutes
  4 servings, 1 cup each
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.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
RECIPE INGREDIENTS
2 6-ounce cans  chunk light tuna, drained
1 15-ounce can  small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
10   cherry tomatoes, quartered
4   scallions, trimmed and sliced
2 tablespoons  extra-virgin olive oil
2 tablespoons  lemon juice
1/4 teaspoon  salt
Freshly ground pepper to taste

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.
Tuscan-Style Tuna Salad Recipe at Cooking.com
DIRECTIONS
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tasty Tuna Salads
 No-Cook Dinners
Nutrition Facts per Serving
Yield:   4 servings, 1 cup each
Calories: 253
Fat. Total: 8g
Protein: 31g
Carbohydrates, Total: 20g
Fat, Saturated: 1g
Fiber: 6g
Cholesterol: 53mg
Sodium: 453mg
% Cal. from Fat: 28%
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Amy Reviewed: 06/15/2010
Love a tuna salad without mayo. Nice and light for summer
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