Italian Tuna

This Italian tuna is a fresh and flavorful dish that makes the perfect light salad. Ready in just 10 minutes, it's a healthy and satisfying meal made with canned tuna, beans, tomatoes, and fresh herbs, all brought together with a bright splash of lemon and a drizzle of olive oil.

Course Lunch, Main, Salad

Cuisine Italian

Diet Gluten Free, Low Calorie, Low Fat

Prep Time 10

Total Time 10

Servings servings

Calories 68kcal

Author Jessy Freimann

Equipment

Ingredients

12 ounces tuna in water, well drained and broken up (2 cans)
14 ounces Great Northern Beans, rinsed and drained
1 medium tomato, diced
1 bunch green onions, chopped (green parts only)
1 teaspoon fresh oregano, chopped
2 Tablespoons fresh basil, chiffonade
2 Tablespoons lemon juice
3 Tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Lettuce Wraps for serving

Instructions

In a large mixing bowl combine all ingredients.
Mix well and taste.
Adjust seasonings to your taste. Serve immediately.

Video

Notes

Try different tuna varieties. I typically use yellowfin tuna in water, but albacore is great too. My mom said she thought it would be fantastic with tuna packed in oil. I haven't tried this, but I'm sure it would be tasty — although a bit more oily, so perhaps cut down the oil in the recipe if your tuna is packed in oil.

Press out as much liquid as possible from canned tuna before mixing. If using oil-packed tuna, you can leave the oil for extra flavor.

Avoid over-mixing. You'll need to break up the tuna for a more consistent texture, but stop stirring as soon as everything is combined. Otherwise, the tuna will start to get stringy and the overall texture will be a bit mushy.

Different brands of tuna and beans vary in salt content, so be sure to taste the salad as you mix. Add more lemon juice, salt, or olive oil as needed.

Ingredients to prep ahead- Chop the tomatoes, green onions, and herbs. Store them separately in the fridge until you're ready to assemble the salad.

Leftovers and storage- Store in an airtight container in the fridge for 4 days.

Nutrition