Italian Tuna Salad
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Italian Tuna Salad
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This vibrant Italian Tuna Salad is one of the best things you can do with canned tuna. Easy, healthy recipe with Greek yogurt. No mayo needed!
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Ingredients
- ⅓ cup sun-dried tomato finely chopped, dry-packed or oil-packed
- 1 cannellini beans rinsed and drained, divided, canned 15-ounce
- ½ cup Greek yogurt non-fat, plain
- 2 tablespoons extra virgin olive oil
- zest and juice of 1 small lemon about ¾ teaspoon zest and 3 tablespoons juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- ¼ teaspoon onion powder
- 12 ounces tuna canned, wild caught, solid pack, in water, dry weight
- 3 celery finely diced, stalks
- 3 tablespoons capers rinsed and drained
- 2 tablespoons parsley finely chopped, fresh
- English Muffin optional for serving, or whole grain bread
- greens such as spinach, arugula, or chopped romaine (optional for serving)
Instructions
- Place the dry-packed sun-dried tomatoes in a small bowl and cover with hot water. Set aside to reconstitute while you prepare the rest of the salad.
- To a food processor fitted with a steel blade, add 3/4 cup of the beans and the Greek yogurt. Blend until the beans start to become broken up and combined with the yogurt, stopping to scrape down the bowl as needed. Add the olive oil, lemon zest and juice, salt, pepper, and onion powder. Process until smooth, scraping down the bowl once or twice as needed.
- In a large mixing bowl, flake the tuna, leaving it fairly chunky. Add the celery, capers, parsley, and remaining beans.
- Drain the sun-dried tomatoes and pat dry. Add them to the bowl with the tuna mixture.
- Pour the Greek yogurt dressing over the top. With a spatula, gently stir to combine. Switch to a fork, continuing to stir and using the fork to break apart any clumps of ingredients that are sticking together, until the ingredients are evenly distributed.
- Serve however you like: open face on toasted English muffins or toasted bread topped with arugula (our favorite), on whole grain bread with arugula or spinach as a sandwich, over a bed of greens, or however you like.
Notes
- *If using oil-packed sun-dried tomatoes, there’s no need to cover them with hot water. Simply dice them, pat away excess oil, then add them to the recipe as directed
- TO STORE: Refrigerate tuna salad in an airtight storage container for up to 4 days.
- TO FREEZE: While you can freeze tuna salad in a pinch, it's not ideal; the dressing may make it watery once thawed and the vegetables will lose some crunch, so you might want to drain it before serving. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Nutrition Information
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Serving
1(of 6)
Calories
199kcal
(10%)
Carbohydrates
20g
(7%)
Protein
19g
(38%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
21mg
(7%)
Potassium
664mg
(14%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
207IU
(4%)
Vitamin C
5mg
(6%)
Calcium
88mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 199kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 19g | 38% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Potassium | 664mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 88mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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