Tuna Salad Redux

This is a more sophisticated take on tuna salad than the usual mayonnaise, celery, and red onion version. It’s also really high in protein. The cannellini beans add a creamy texture without increasing the fat content.  This recipe has been adapted from Sunset Magazine’s September 2006 issue. I add more celery to bulk it up, and use a TBS. less of olive oil. This is great on crusty bread or mixed with greens as part of a salad. Enjoy! 

  • One can good quality tuna fish packed in oil- drained and rinsed
  • 6 stalks celery chopped (I prefer a large chop)
  • 1- 15 oz. can cannellini beans- drained and rinsed
  • 1/4 small red onion- finely chopped
  • 1 Tbs. extra virgin olive oil
  • Salt & Pepper to taste

Mix all ingredients in a bowl. Sprinkle liberally with salt and pepper. Serve on crusty bread or over salad greens. I’ve made this before and dressed it lightly with a mustard vinaigrette- it was delicious. 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.