Tuscan Tuna Salad
Ready in under 10 minutes, this Tuscan Tuna Salad is a quick and easy meal that you can whip together for a protein-packed lunch or dinner any day of the week!
Tuna is one of those pantry staples that is great to have on hand because it can help to complete a meal in a few simple steps; just open, strain and serve! Thanks to its mild tase, it easily takes on any flavour and adds some much-needed protein to any meal. Although I love a classic tuna salad (the mayo and celery combination), I think there is a lot more that you can do with a humble can of tuna without making things too complicated, and this salad does exactly that. Packed with colour veggies, healthy fats, and plenty of protein, this Tuscan Tuna Salad is a well-balanced meal that is perfect for a warm summer day when you just can’t be bothered to cook.
Tuscan Tuna Salad
This Tuscan Tuna Salad is a protein-packed meal that you can pull together for lunch or dinner in a pinch! If you are going to make it ahead of time, simply wait until it is time to serve to add the dressing.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Serves 2 1x
- Category: Salads
- Cuisine: Gluten-Free, Dairy-Free
- 1 can tuna, water packed, strained
- 1 can white kidney beans, strained and rinsed
- 1 cup green beans
- 4 cups arugula, well packed
- 1 cup radicchio, roughly chopped
- 1/4 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- In a small jar or bowl, combine the dressing ingredients, whisk together and set aside.
- Bring a small pot of water to a boil, and fill a seperate bowl with ice cold water. Once the water in the pot is boiling, add the green beans and cook for 2-3 minutes until bright green in colour. Once cooked, remove them from the boiling water and submerge them immediately in cold water.
- While the green beans are cooling, prepare the rest of the salad. In one large bowl or two seperate bowls, combine arugula, radicchio, red onion and cherry tomatoes.
- Once beans have cooled, pat them dry and add them to the salad with tuna and white beans. Cover salad with dressing and toss gently to combine.
- Season to taste with salt and pepper and serve immediately.