Total Time
20mins
Prep 20 mins
Cook 0 mins

This is a yummy recipe by Rachael Ray. This recipe calls for English cucumber but I think you could substitute a regular one. It also called for salt and pepper which you can add on your own.

Ingredients Nutrition

Directions

  1. In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season if you want to.
  2. Add the tuna, breaking it apart a bit with a fork, then add the beans, cucumber and onion.
  3. Season again if you want to.
  4. Arrange the shredded romaine in 4 plates or bowls and top with the tuna salad and tomatoes.
  5. Tip: Add other ingredients if you want, such as olives.

Reviews

(6)
Most Helpful

As Ms. Ray would say herself, Yummo! I made this exactly as posted (doubling the recipe), except I used green leaf lettuce and grape tomatoes. I also finished it off with some freshly ground black pepper. I loved this tuna salad. The white beans really added to it, too. Thanks for sharing this recipe, that I will be making again. Made for ZWT7.

JackieOhNo! June 20, 2011

So far the best tuna mixed with beans I've had and I have tried a few. I liked the lemon in this. I used Hellman's olive oil mayonnaise to be soy free, freshly squeezed lemon juice, another kind of tuna as I don't buy white as it is higher in mercury, I did not have white beans so used kidney beans instead as that is what I had on hand, vindalia onions, cut up campari tomatoes which I mixed in, baby romaine but preferred it without, though it makes nice presentation, a little freshly ground black pepper but no salt, plus the rest of the ingredients. Made for ZWT7 Pacific Islands, for my team Food.Commandos

UmmBinat June 16, 2011

This made for a tasty and healthy lunch. At first I thought there would be too much mayo mixture but it ended up blending in really well and it was very tasty, too! Made for ZWT7 for the Golden Gourmets.

LifeIsGood June 15, 2011

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