Tuscan Tuna Salad

Ready in under 10 minutes and packed full of protein, this Mediterranean-inspired Tuscan tuna salad with white is a quick and easy meal that you can whip together for a high-protein and high-fiber 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 taste, it easily takes on any flavor 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 colorful 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.

More Tuna Salad Recipes:

• Avocado Tuna Salad
• Pasta Tuna Salad
• Tuna Salad Pita

Tuscan Tuna Salad

Author: Stephanie Kay

This Mediterranean-inspired 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.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: Serves 2
• Category: Salads
• Cuisine: Mediterranean

Print Recipe

Pin Recipe

Units USM Scale 1x2x3x

Ingredients

Salad:

• 1 can tuna, water-packed, strained
• 14oz 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

Dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

1. In a small jar or bowl, combine the dressing ingredients, whisk together and set aside.
2. 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.
3. 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.
4. 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.
5. Season to taste with salt and pepper and serve immediately.

Nutrition

• Serving Size: 1 salad
• Calories: 454 calories
• Sugar: 6 grams
• Fat: 26 grams
• Carbohydrates: 28 grams
• Fiber: 9 grams
• Protein: 30 grams