Tuscan Tuna Salad
Submitted by angelface11281
Tuscan tuna salad with kidney beans, olives, tomatoes, and a zesty picante-Italian dressing served over fresh spinach. A no-cook, protein-packed lunch ready in 20 minutes flat.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minSomewhere between a classic Italian tonno e fagioli and a Tex-Mex bowl, this tuna salad hits a sweet spot you didn’t know you needed.
Canned tuna and kidney beans bring the protein, while diced tomatoes, sliced olives, and green onions add freshness and crunch.
The secret weapon? A quick dressing made from picante sauce, low-fat Italian dressing, and crushed basil that gives every bite a little kick.
Pile it all over shredded spinach and you’ve got a filling, no-cook lunch that’s on the table faster than you can order takeout.
Chef Tips
- Drain the tuna thoroughly and press it with paper towels to keep the salad from getting watery
- Use cannellini beans instead of kidney beans for a more traditional Tuscan twist
- Chill for at least 20 minutes before serving so the dressing really soaks into the beans and tuna
- Bump up the picante sauce if you like things spicy
Ingredients
Directions
Combine tuna, beans, tomato, olives and onions in large bowl.
Combine picante sauce, dressing and basil in small bowl, mixing well; add to tuna mixture.
Toss lightly. Chill.
Arrange spinach on serving plate; top with tuna mixture.
Serve with additional picante sauce.
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