Tuscan Tuna Salad

I have to admit I'm getting pretty bored of plain salads and plain tuna and plain everything for lunch.  I'm excited about this one because I can eat it so many different ways - in a wrap, sandwich, salad, on crackers, etc etc.  You could also use a light italian vinaigrette or red wine vinegar.  It was so flavorful and kept me full all day long, which is important for me since I have a fairly active job.  Enjoy!


Tuscan Tuna Salad

Prep time:
Total time:
Serves: 1
  • 1 can light tuna in water, drained
  • 1/3 C small white beans, rinsed and drained
  • 1/4 C red onion, chopped
  • 2 artichoke hearts, chopped
  • 1 small tomato, chopped
  • 1/4 C sweet corn
  • Salt & Pepper to taste
  • 1 TBS fresh parsley, minced
  • 2 TBS olive oil
  • juice of 1/2 a lemon
  1. Combine all ingredients in a bowl and voila!
  2. Serve in a large lettuce leaf, on whole wheat crackers or a wrap, in a sandwich or topped on a salad.


Lauren Collins

I'm a health coach and plant-based recipe creator from Cape Cod, Massachusetts. In a few short words, I love to cook, eat, travel, play around with food photography and most of all, I love to help people live healthier and happier lives. A lot of the recipes you see here are adapted from my Mom, or from just throwing a few ingredients together until something magical happens.

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Steph - December 4, 2012

This looks awesome, I am going to steal it! I make a similar thing with chick peas, tuna, mint and parsley with a balsamic vinaigrette. Thanks for reminding me!

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