Total Time
30mins
Prep 15 mins
Cook 15 mins

This is a light and refreshing tuna salad that I sometimes make instead of a mayonnaise tuna salad.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F. On 15 1/2" by 10 1/2" jelly roll pan, or a large cookie sheet, spread bread cubes in one layer. Place in oven; toast 11-13 minutes or until golden, stirring cubes once halfway through baking. Cool on wire rack 10 minutes.
  2. Meanwhile, in large bowl, with fork, mix olive oil, wine vinegar, chopped capers, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add chopped tomatoes, white beans, flaked tuna, torn basil, and bread cubes to bowl; toss well to coat all ingredients with dressing.
  3. Serve.
Most Helpful

This was very different for us and the flavors went well together. My first time using white kidney beans and I liked them. I added some red onion and didn't chop the capers. I also used French Bread instead of the Italian bread. I only used 2 medium sized tomatoes and I thought that was plenty. Next time I'll use a little more tuna. Thanks for sharing. Made for Aussie Swap March 2010

~Nimz~ March 05, 2010

FALL PAC 2009: Wonderful change from classic tuna salad - love the addition of capers to this!

Mom2Rose September 25, 2009