Escape the ordinary tuna salad rut and embark on a culinary journey to Tuscany with this vibrant and flavorful recipe. Forget bland mayonnaise-laden mixtures; this Tuscan Tuna Salad bursts with the bright, sun-drenched tastes of Italy. We'll elevate your lunchtime staple with the addition of juicy sun-dried tomatoes, fragrant basil, and a zesty lemon vinaigrette, creating a light and healthy meal perfect for a warm afternoon or a quick and satisfying dinner. The creamy texture comes not from mayonnaise, but from the naturally rich tuna and a touch of high-quality olive oil, making this a guilt-free indulgence.
This delightful salad is surprisingly simple to prepare, requiring readily available ingredients and minimal cooking time. It’s the perfect recipe for a busy weeknight or a weekend lunch when you crave something fresh and exciting. Ready to transform your tuna salad game? Let's dive into the step-by-step instructions below.
Tools Needed
- Large mixing bowl
- Knife
- Cutting board
- Fork
- Measuring cups and spoons
- Serving bowl
Ingredients
- Olives: 10
- Cucumber (English): 1/2
- Red Onion: 1/4 cup, finely chopped
- Roasted Red Pepper: 1, small diced
- Sundried Tomatoes: 3, small diced
- Fresh Basil: 2 tablespoons, chopped
- Fresh Parsley: 2 tablespoons, chopped
- White Beans (navy beans): 1 (15 oz) can, rinsed and drained
- Tuna: 2 cans, drained (Wild Planet recommended)
- Capers: 2 tablespoons, drained
- Lemon: 1/2, juiced (approx. 1 1/2 tablespoons)
- Olive Oil (extra virgin): 2 tablespoons
- Salt: null
- Pepper: null
- Feta Cheese (optional): null
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Herbs
- Slice olives (or dice) and set aside.
- Dice half an English cucumber into small pieces.
- Finely chop 1/4 cup red onion and set aside any extra.
- Small dice one roasted red pepper.
- Small dice three sundried tomatoes.
- Chop 2 tablespoons each of fresh basil and parsley.
Step 2. Combine Ingredients
- Rinse and drain one can of white beans.
- Drain two cans of tuna and flake with a fork.
- Combine white beans, tuna, cucumber, red onion, roasted red pepper, sundried tomatoes, capers, basil, and parsley in a large bowl.
Step 3. Dress the Salad
- Add lemon juice (1 1/2 tablespoons), olive oil (2 tablespoons), salt, and pepper. Stir well.
Step 4. Serve
- Transfer to a serving bowl and optionally sprinkle with feta cheese.
- Serve and enjoy!
Read more: Sicilian Penne with Cauliflower: A Flavorful Mediterranean Dish
Tips
- For a brinier flavor, add more capers.
- Experiment with other herbs, such as thyme, dill, or mint.
- Substitute arugula for olives if desired.
- Consider adding leafy greens such as baby spinach before serving.
- Leftovers can be stored in the refrigerator for 3-4 days.
Nutrition
- N/A
FAQs
1. Can I make this Tuscan Tuna Salad ahead of time?
Yes! It's even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 2 days.
2. What kind of tuna should I use?
Use good quality tuna packed in olive oil or water. Avoid tuna packed in soybean oil for a healthier option.
3. Can I substitute ingredients?
Certainly! Feel free to swap basil for other herbs like parsley or oregano. If you don't have sun-dried tomatoes, you can use regular cherry tomatoes instead.
This Tuscan Tuna Salad is a testament to how simple ingredients can create a truly memorable meal. Its vibrant flavors and light texture make it a perfect choice for any occasion, from a quick lunch to a sophisticated appetizer. Enjoy this healthy and delicious twist on a classic!