Tuscan Tuna Salad
Recipe Overview
Overview
This Tuscan Tuna Salad is a delightful twist on the classic tuna salad, bringing a burst of Italian flavors to your table. The absence of mayonnaise makes it a lighter option, while the inclusion of white beans adds a hearty texture and boosts the fiber content. The combination of olives, cucumbers, and roasted red peppers not only enhances the flavor but also adds vibrant colors to the dish, making it visually appealing.
Preparing this salad is straightforward and quick, making it an ideal choice for meal prep. Simply chop your vegetables, mix in the tuna and beans, and dress it with a squeeze of fresh lemon and olive oil. The result is a refreshing salad that is perfect for summer lunches or as a side dish for dinner.
What I love most about this recipe is its versatility. You can easily swap out ingredients based on what you have on hand or your personal preferences. Whether you want to add some leafy greens or substitute the olives with artichokes, this salad can adapt to your taste. Plus, it keeps well in the fridge, making it a great option for busy days.
Overall, this Tuscan Tuna Salad is not just a meal; it’s a celebration of fresh ingredients and healthy eating. It’s a dish that will leave you feeling satisfied without the heaviness of traditional salads, making it a fantastic addition to your summer menu.
Recipe Details
Steps & Tips
Pluck 10 olives from the jar.
Slice or dice the olives as preferred.
Tip: Slice cucumbers into rounds and then dice for perfectly bite-sized pieces.
Slice half of an English cucumber into rounds and dice those rounds.
Chop 1/4 cup of finely chopped red onion.
Small dice one roasted red pepper.
Chop three sundried tomatoes.
Tip: Use leftover ingredients from previous recipes to minimize waste.
Chop 2 tablespoons each of fresh basil and parsley.
Rinse one 15 oz can of navy beans until the water is clear.
Tip: Rinse canned beans until the water is clear to remove excess starch.
Drain two cans of tuna.
Add the rinsed white beans and drained tuna to a large mixing bowl.
Flake the tuna with a fork into larger chunks.
Add diced cucumber, red onion, roasted bell pepper, olives, sundried tomatoes, and drained capers.
Add chopped basil and parsley to the bowl.
Squeeze half a fresh lemon into the bowl.
Add 2 tablespoons of extra virgin olive oil.
Tip: Feel free to adjust the dressing to your taste by adding more lemon juice or olive oil.
Add a sprinkle of salt and pepper.
Stir all ingredients in the bowl until evenly mixed.
Transfer the salad to a serving bowl.
Sprinkle a little feta on top for a finishing touch.
Tip: This salad can be served with gluten-free crackers for a crunchy texture.
Tip: If you don't like olives, consider using artichoke hearts as a substitute.
Tip: This recipe is flexible; you can use different tinned fish like canned salmon.
Tip: Store leftovers in a sealed container in the fridge for 3 to 4 days.
Ingredients
Ingredient: Fish
→ Substitution: Canned Salmon
Ingredient: Dairy
→ Substitution: Leave out feta
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •This salad is a no-mayo version, making it lighter and healthier than traditional tuna salads.
- •The addition of white beans increases the fiber content, making it more filling.
- •Using quality tuna packed in its own juices enhances the flavor and texture of the salad.
- •This salad can be easily customized with different vegetables or herbs based on personal preference.
