Tuscan-Style Tuna Salad
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. 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
Nutrition Info
Per Serving
- Calories: 299 kcal
- Carbohydrates: 26 g
- Dietary Fiber: 5 g
- Fat: 8 g
- Protein: 29 g
- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
Yield: 4 servings
3. Still Hungry?
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.
Notes:
Ingredient Tip
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.
Make Ahead Tip
Cover and refrigerate for up to 2 days.
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