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Tuscan-Style Tuna Salad

Posted by on July 23, 2014
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Tuscan-Style Tuna Salad
This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day’s lunch.

Ingredients

2 6-ounce cans chunk light tuna, drained (see Note)
1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
¼ teaspoon salt
Freshly ground pepper, to taste

Method
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
Prep
• Active: 10 Minutes

Source: EatingWell.com (4 servings)

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