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Tuscan-Style Tuna Salad Recipe

Tuscan-Style Tuna Salad

Prep Time 10 minutes Cook Time 10 minutes

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.

by EatingWell.com

What you'll need

  • 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

Notes:

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.

How to make it

  1. Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
  2. Cover and refrigerate for up to 2 days.

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