Tuscan-Style Tuna Salad

Tuscan-Style Tuna Salad

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.

From EatingWell: April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)
Yield: 4 servings, 1 cup each
Active Time: 10 minutes
Total Time: 10 minutes


  1. 2 6-ounce cans chunk light tuna, drained (see Note)
  2. 1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
  3. 10 cherry tomatoes, quartered
  4. 4 scallions, trimmed and sliced
  5. 2 tablespoons extra-virgin olive oil
  6. 2 tablespoons lemon juice
  7. 1/4 teaspoon salt
  8. Freshly ground pepper, to taste


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

Tips & Notes


Nutrition Per Serving: 253 calories; 8 g fat (1 g sat, 5 g mono); 53 mg cholesterol; 20 g carbohydrates; 31 g protein; 6 g fiber; 453 mg sodium; 451 mg potassium.

Nutrition Bonus: Fiber (25% daily value), Vitamin C (20% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 3 1/2 very lean meat, 1 fat