Tuscan Tuna Salad With Lemon Oil Dressing

This bright and veggie filled Tuscan Tuna Salad with Lemon Oil Dressing makes an easy and healthy lunch throughout the week. Serve with crackers, add to a wrap, or eat it with a spoon. It’s simply delicious!

Recipe inspired by Downshiftology

What You’ll Love About Tuscan Tuna Salad with Lemon Oil Dressing:

If you’re looking for a non-boring tuna salad recipe you have come to the right place. This Tuscan Tuna Salad is loaded with awesome ingredients that not only make this salad yummy and bright with flavor, but also offer tons of nutrition and protein. Definitely my kind of salad, especially during the work week when I need a healthy lunch that’s light and keeps me going strong.

I had been searching for a tuna salad recipe that did not have mayo and I was wildly inspired by Lisa’s version from Downshiftology. It had all the things I love when it comes to Tuscan and Mediterranean flavors. Creamy white beans, salty olives (my fav) sun dried tomatoes, peppers, onions, cucumbers, and so much more. My slightly modified version is truly hearty and crave worthy, you won’t miss the mayo at all, I promise.

However, if you are craving a creamier style tuna salad, you must try my besties recipe- The Best Tuna Salad.

Simple Ingredients:

• Canned tuna– Make sure to splurge on the good stuff especially since we are not using any mayo. You want a good quality tuna. I like this brand.
• White beans– I like to use northern white beans. They are super creamy yet hold up well in the salad.
• Green olives– Castelvetrano pitted olives have a mild flavor yet still offer a salty bite.
• Sun dried tomatoes– I use the ones that are not packed in oil.
• Red bell pepper– This offers a nice crunch and pepper flavor.
• Red onion– Just a touch for flavor.
• Cucumbers– This adds some freshness and a tender crunch.
• Herbs– Basil and parsley
• Dressing– Olive oil and lemon juice
• Seasonings– Salt and pepper to taste
• Lemon slices– Optional

Substitutions and Add-Ins:

How To Make Tuscan Tuna Salad with Lemon Oil Dressing:

See full instructions in recipe card below

• Add all the salad ingredients to a medium size bowl and toss gently. Drizzle in oil, add lemon juice, and season with salt and pepper to taste. Toss again and it’s ready to eat! So simple!

Recipe Tips:

Ideas For Serving Tuscan Tuna Salad:

1. Crackers– Scoop with your favorite crackers. I love these Milton’s sea salt and olive oil crackers. They also have a gluten-free option.
2. Potato Chips– If you want to splurge a little, this salad is fantastic scooped with crinkle cut potato chips, especially salt and vinegar.
3. Lettuce cups– Use Romaine or butter lettuce leaves and fill with the tuna salad. Add another splash of lemon juice, yum!
4. Tortillas– Make a simple wrap using your favorite tortilla. Spread a layer of mashed avocado to add some creaminess and a generous layer of tuna salad.

Common Questions:

Other Recipes You Might Enjoy:

• Loaded Egg Salad
• Green Goddess Chicken Pasta Salad
• Curry Chicken Salad

Tuscan Tuna Salad with Lemon Oil Dressing

This bright and veggie filled Tuscan Tuna Salad with Lemon Oil Dressing makes an easy and healthy lunch throughout the week. Serve with crackers, add to a wrap, or eat it with a spoon. It's simply delicious!

Print Pin Rate

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 servings

Calories: 317kcal

Equipment

• 1 medium size bowl

Ingredients

• 2 (5) ounce cans good quality tuna in water, drained well I like to use albacore in sea salt
• 1 (15) ounce can white beans, drained and rinsed well
• 1/2 cup green olives, sliced I use the Castelvetrano pitted olives
• 1/4 cup sun dried tomatoes, chopped fine not the kind packed in oil
• 1/2 medium red bell pepper, diced small
• 1/4 cup red onion, diced small
• 1 cup chopped cucumber, from a medium English cucumber
• 1/4 cup chopped fresh parsley
• 6 basil leaves, roughly chopped
• 2 tbsp extra virgin olive oil
• 1 medium lemon, juiced
• 1 medium lemon, sliced optional
• salt and pepper to taste

Instructions

• Add all the salad ingredients to a medium size bowl and toss gently. Drizzle with oil, add lemon juice from whole lemon, and season with salt and pepper to taste. Toss again. Add more lemon juice if you like it extra lemony or garnish with lemon slices.
• See blog post for ways to serve tuna salad.

Notes

Tips:

 

• Drain tuna– Make sure to drain the tuna really well so it’s nice and meaty and doesn’t make the salad soggy.
• Adding greens– If you’re planning to have this salad on hand for meal prep and want to add additional greens like spinach or arugula, add a handful to your serving and toss in just before eating. That way the greens don’t become wilted and mushy.

 

Substitutions and Add-Ins:

 

• Tomatoes– Add in cherry tomatoes for a burst of tomato flavor.
• Greens– Baby spinach and arugula offer additional nutrition.
• Radishes– This would give it a hint of spice and crunch.
• Cheese– Crumbled feta or goat cheese would give the tuna salad extra tang and saltiness.

 

Common Questions: 

 

How long does Tuscan tuna salad last?

This salad will keep 4-5 days in a sealed container in the refrigerator.

Can I make this salad with chicken instead?

Absolutely! Use a quality canned chicken so the meat is nice and tender.

Why did my tuna salad come out mushy?

This could be due to not draining the tuna fish enough, too much oil and lemon juice, or using other ingredients with a higher water content.

 

 

Nutritional facts only include salad and dressing ingredients. 

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 317kcal | Carbohydrates: 34g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 21mg | Sodium: 466mg | Potassium: 1004mg | Fiber: 8g | Sugar: 5g | Vitamin A: 632IU | Vitamin C: 38mg | Calcium: 121mg | Iron: 5mg

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