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Tuscan Tuna Salad

Makes 4 servings, 1cup each

Quick version of a Northern Italian lunch.  Easily made ahead and stored in the refrigerator for a couple of days. 

  • 2  6-ounce cans tuna packed in water, drained
  • 15-oz can of either cannellini beans, chick peas, or great northern beans, drained and rinsed (look for low sodium)
  • 10 cherry tomatoes, halved (optional)
  • 4 scallions (green onions), trimmed and sliced
  • tablespoons extra virgin olive oil
  • tablespoons lemon juice
  • pepper to taste

Combine tuna, drained beans, tomatoes, scallions, olive oil, lemon juice, and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.

Recipe adapted from Eating Healthy in a Hurry, by EatingWell