Easy & good. Thought it needed something... lemon, artichokes, olives, red peppers??? Not sure what, but next time I'll experiment. Thanks!
This was a nice change from plain old tuna salad. I decreased the oil to 1 TBSP of canola, out of olive oil, and increased the vinegar to 2 TBSP. Added red onion in place of green and a stalk of celery. I only had a 15 oz can of beans and 5 oz can tuna, but the proportions seemed to work. I think I may try this with red wine vinegar next time or add some lemon, as I wanted a little bit more zip in the flavor. Topped with cracked pepper and kosher salt, served on lettuce with crackers for a great lunch. Thanks for posting!
My new, favorite way to eat tuna. I had to substitute the cannellini beans for garbanzo beans (chickpeas), but I didn't mind because I love them! The flavor was great. I put the cans of beans and tuna in the refrigerator before I left for work which made it easy to throw together and serve immediately.
Great recipe! I used 3 tablespoons of balsamic vinegar and only 1 tablespoon of olive oil. I've already passed this recipe on to friends. Thank you!
Easy, healthy and light lunch. Served over arugula. Needed salt and pepper and Next time I'll squeeze some lemon juice over top.
This was a very good tuna salad. Thanks to other reviewers, I added celery, garlic powder instead of garlic, red pepper chili flakes and little bit of mustard. Going into the keeper file. Thanks!!
AMAZING when served on a big bed of fresh baby spinach! I'm not a big green onion fan, so I just put in a bit of dried onion flakes. Next time I may try red or Vidalia. This is a definite keeper. Thanks so much for sharing!
So good and good for you. I forgot to mention that I added diced avocado to this. Had it with pita bread along with tomato and cucumber slice's on the side for a great lunch :)
This salad is similar to the traditional Tuscan salad. The Tuscan salad uses light tuna packed in olive oil. It incorporates lemon juice and green onions with no garlic.The white beans should be rinsed well.That makes a fresher tasting salad. It was the first meal my husband-to-be made for me when we were stranded from a hurricane in the gulf. I married him and I have been eating wonderfully ever since. I use rocket greens when I can get them or watercress.
It was simple clean and delicious flavors. I did add just a squeeze of fresh lemon at the end and garnished with parsley for a fresh herb taste. I used scallions (white and green parts) and fresh garlic as stated
Only 1 note. It really only serves 2, so I doubled the beans and tuna, but didn't double the dressing. Just used a bit more oil and balsamic. Probably not even 1 1/2, but close. Basically, I thought there was a bit too much dressing for the amount of ingredients. But that is just me. I tend to go light on dressing.
Thew flavor was great with or without the lemon. It was just a nice light dinner. I loved it. It honestly didn't need anything to me. I could eat it as written. A definite great recipe.