Tuscan Tuna Salad

Yield: 2 servings

This salad is delicious served on a bed of arugula or as a sandwich. It’s hard to go wrong with these flavors, so go ahead and play with the amounts. If you used canned beans, you will need 1 can. Rinse and drain them first. Full of fiber and protein, no matter how slice it, this salad makes for a very satisfying lunch or snack.


  • 1 7-ounce pouch of chunk light tuna
  • 1 cup cooked Cannellini beans
  • 1/4 cup pitted kalamata olives, chopped
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped scallions
  • 1/4 cup crumbled feta cheese (if you like, use fat free feta)
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil


  1. Combine all ingredients in a medium mixing bowl. Season to taste with salt and pepper.

2 Responses to Tuscan Tuna Salad

  1. V March 25, 2018 at 6:30 pm #

    I love this! Have been making since the recipe was first posted. I’m not a huge tuna fish fan but this is my favorite.

  2. Kristen Desmond March 25, 2018 at 6:43 pm #

    Hi V! I’m so glad you like it. We sell it at the shop on a bed of arugula. Yum 🙂

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