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Tuscan-Style Tuna Salad

This quick and vibrant Tuscan-style tuna salad is a refreshing blend of protein-rich tuna, hearty white beans, sweet cherry tomatoes, and crisp scallions. Dressed simply with extra-virgin olive oil and fresh lemon juice, it offers a light yet satisfying meal packed with Mediterranean flavors. Perfect for a speedy lunch or a light dinner.
Total Time 10 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 1326.7 kcal

Equipment

  • 1 Mixing Bowl
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Spoons
  • 1 Can Opener (if cans are not pull-tab)

Ingredients
  

Main

  • 2 6- ounce cans chunk light tuna drained
  • 1 15- ounce can small white beans great northern rinsed
  • 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

Instructions
 

  • Thoroughly drain the canned chunk light tuna, pressing out any excess liquid.
  • Rinse the canned small white beans under cold running water until clean, then drain them very well.
  • Quarter the cherry tomatoes and slice the trimmed scallions thinly.
  • In a medium mixing bowl, gently flake the drained tuna with a fork.
  • Add the rinsed and drained white beans, quartered cherry tomatoes, and sliced scallions to the bowl with the tuna.
  • Pour in the extra-virgin olive oil and fresh lemon juice.
  • Sprinkle with salt and freshly ground pepper to taste.
  • Gently toss all ingredients together until well combined, being careful not to mash the beans too much.
  • Taste the salad and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired.
  • Serve immediately, or chill for a short period to allow flavors to meld, ideally served with crusty bread or over greens.

Notes

For an elevated flavor profile, consider using high-quality tuna packed in olive oil instead of water-packed; it offers a richer texture and deeper taste. Ensure the white beans are thoroughly rinsed to remove excess sodium and starchy film, which keeps the salad fresh and clean-tasting. Freshly squeezed lemon juice is paramount for brightness and balance; avoid bottled juice if possible. For an extra layer of flavor and aroma, incorporate finely chopped fresh parsley or basil. Allow the salad to rest for at least 15 minutes before serving to let the flavors meld. This salad is versatile: serve it as a light lunch, on a bed of mixed greens, or alongside toasted crusty bread for a complete meal. Adjust seasoning to your preference.