TUSCAN TUNA SALAD

Ingredients

▢ 2 (5-ounce) cans tuna

▢ 1 (15-ounce) can white beans

▢ 10 green olives, sliced

▢ 3 sundried tomatoes, finely diced

▢ 1 large roasted red pepper , drained and chopped

▢ ¼ cup finely chopped red onion

▢ ½ English cucumber , small diced

▢ 2 tablespoons capers, drained

▢ 3 tablespoons roughly chopped fresh parsley

▢ 2 tablespoons roughly chopped basil

▢ 2 tablespoons extra-virgin olive oil

▢ ½ lemon, juiced (about 1 ½ tablespoons)

▢ kosher salt and ground black pepper, to taste

▢ optional: crumbled feta cheese or grated parmesan

Directions

Add the first set of ingredients. In a large bowl, add the tuna, white beans, green olives, sundried tomatoes, roasted red pepper, red onion, cucumber, capers, parsley, and basil.
A bowl with tuna salad ingredients.
Add the finishing touches. Add the lemon juice, olive oil, salt, and pepper. Toss to combine. Then top with optional crumbled feta cheese.
Tuscan tuna salad in a white bowl.
LISA’S TIPS
Any white bean will work for this recipe, but I like the texture and size of navy white beans. They don’t break apart as easily and come out as mushy from the can.
If you don’t like olives, swap them for artichoke hearts, roughly chopped.
This pickle jar strainer is a game changer for separating the liquid from the olives!
I love to meal prep salads like this in these Weck ½ Liter jars for individual, grab-and-go servings. Plus, they can be used for other things such as freezing soups in the winter or storing pantry items.

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