What is Tuscan tuna salad?

Tuscan Tuna Salad is a fresh Mediterranean inspired salad made with tuna, white beans, crisp vegetables, olives, capers, fresh herbs, and a simple lemon and olive oil dressing. Unlike many classic tuna salads, it contains no mayonnaise, making it light, bright, and full of fresh flavor.

What's in a Tuscan salad?

A traditional Tuscan style salad often features fresh vegetables, olive oil, herbs, and simple ingredients that let natural flavors shine. This Tuscan Tuna Salad includes tuna, white beans, cucumber, roasted red pepper, sun dried tomatoes, olives, capers, parsley, basil, lemon juice, and extra virgin olive oil.

What is a 3 ingredient tuna salad?

A simple three ingredient tuna salad usually combines canned tuna with a creamy or light dressing and one additional ingredient, such as celery or onion. This Tuscan Tuna Salad builds on that idea by adding beans, fresh vegetables, herbs, and Mediterranean flavors for a more satisfying meal.

What is Italian style tuna salad?

Italian style tuna salad typically skips mayonnaise and instead uses olive oil, lemon juice, vegetables, herbs, and olives. This recipe follows that approach, giving you a fresh, protein packed lunch with vibrant Mediterranean flavors.

Tuscan Tuna Salad | Amazing Easy No Cook Lunch Recipe

Name: Tuscan Tuna Salad | Amazing Easy No Cook Lunch Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 (5-ounce) cans tuna, drained; 1 (15-ounce) can white beans, drained and rinsed; 10 green olives, sliced; 3 sun-dried tomatoes, finely diced; 1 large roasted red pepper, drained and chopped; 1/4 cup finely chopped red onion; 1/2 English cucumber, diced; 2 tablespoons capers, drained; 3 tablespoons roughly chopped fresh parsley; 2 tablespoons roughly chopped fresh basil; 2 tablespoons extra-virgin olive oil; Juice of 1/2 lemon, about 1 1/2 tablespoons; Kosher salt, to taste; Ground black pepper, to taste; Optional: crumbled feta cheese or grated Parmesan

Description

Tuscan Tuna Salad is a fresh, no-cook lunch made with tuna, white beans, crisp vegetables, olives, capers, herbs, and a bright lemon and olive oil dressing. It contains no mayonnaise, takes only 15 minutes, and works well for meal prep.

Ingredients

Scale

2 (5-ounce) cans tuna, drained

1 (15-ounce) can white beans, drained and rinsed

10 green olives, sliced

3 sun-dried tomatoes, finely diced

1 large roasted red pepper, drained and chopped

1/4 cup finely chopped red onion

1/2 English cucumber, diced

2 tablespoons capers, drained

3 tablespoons roughly chopped fresh parsley

2 tablespoons roughly chopped fresh basil

2 tablespoons extra-virgin olive oil

Juice of 1/2 lemon, about 1 1/2 tablespoons

Kosher salt, to taste

Ground black pepper, to taste

Optional: crumbled feta cheese or grated Parmesan

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Instructions

1. Drain the tuna well, then rinse and drain the white beans.

2. Slice the olives and chop the sun-dried tomatoes, roasted red pepper, red onion, cucumber, parsley, and basil.

3. Add the tuna, white beans, olives, sun-dried tomatoes, roasted red pepper, red onion, cucumber, capers, parsley, and basil to a large bowl.

4. Pour in the extra-virgin olive oil and lemon juice.

5. Season with kosher salt and ground black pepper.

6. Gently toss until everything looks evenly coated. Keep the tuna in larger flakes for the best texture.

7. Taste and add more lemon juice, olive oil, salt, or pepper as needed.

8. Serve immediately, or cover and refrigerate until ready to eat.

9. Top with crumbled feta or grated Parmesan, if desired.

Notes

Navy beans work especially well because they stay firmer than many other white beans.

Cannellini beans or great northern beans also work well.

Replace the green olives with chopped artichoke hearts if preferred.

Add extra lemon juice or olive oil if the salad seems dry.

Leave out the feta or Parmesan for a dairy-free version.

Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

The flavor grows richer as the salad chills.

Serve it alone, over leafy greens, with crackers, or inside wraps or pita bread.

This recipe makes about 5 1/2 cups and serves 5.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Lunch
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 323
Sugar: 2 g
Sodium: 451 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0.002 g
Carbohydrates: 41 g
Fiber: 9 g
Protein: 24 g
Cholesterol: 20 mg