Tuscan Tuna Salad

Prep Time 10 minutes
Servings 4
Author Leslie Carbone


  • 2 5-oz cans chunk light tuna, packed in water Starkist is my go-to brand, but I buy whatever's on sale.
  • 1 15.5-oz can cannellini beans
  • 1 tbsp capers
  • 1/2 fennel bulb, cored, sliced thin
  • 1/2 med. orange bell pepper, diced small
  • 1 tbsp red onion, diced small
  • 1 clove garlic, minced
  • juice of 1/2 lemon
  • 1 tsp cider vinegar
  • splash red wine
  • dash Tabasco
  • 1/4 c EVOO Bellucci is my go-to brand; use your favorite mid-level EVOO
  • 1 tbsp honey mustard
  • 1 tbsp fresh basil, torn in small bits
  • paprika
  • S/P to taste


  1. Drain and rinse beans in colander.  Add tuna and drain.  Add capers and drain.  Leave aside in sink.  

  2. In med. bowl, mix fennel, bell pepper, onion, and garlic. Add tuna mixture and blend well. Add EVOO, lemon juice, vinegar, wine, Tabasco, and mustard and blend thoroughly. Fold in basil. Dust with paprika. 

  3. Refrigerate at least 30 min. before serving. Can be prepared one day ahead.