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Homemade Italian Tuna Salad photo

Italian Tuna Salad

This Italian Tuna Salad is a vibrant, protein-packed delight! A creamy mix of tuna and fresh ingredients makes it perfect for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup finely chopped dry-packed or oil-packed sun-dried tomatoes
  • 1 15-ounce can cannellini beans rinsed and drained, divided
  • ½ cup non-fat plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1 small lemon zest and juice (about ½ teaspoon zest and 3 tablespoons juice)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon onion powder
  • 12 ounces canned wild-caught solid pack tuna in water dry weight
  • 3 stalks celery finely diced
  • 3 tablespoons capers rinsed and drained
  • 2 tablespoons finely chopped fresh parsley
  • English muffins or whole grain bread optional for serving
  • Greens such as spinach, arugula, or chopped romaine optional for serving

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Knife and cutting board
  • Can opener
  • Stirring spoon

Method
 

Build Italian Tuna Salad Step by Step
  1. Begin by gathering all your ingredients. Rinse and drain the cannellini beans and capers, and chop the sun-dried tomatoes, celery, and parsley. Zest and juice the lemon, ensuring you have everything ready to go.
  2. In a large mixing bowl, combine the non-fat plain Greek yogurt, extra virgin olive oil, lemon zest, lemon juice, kosher salt, ground black pepper, and onion powder. Stir until you have a smooth and creamy mixture.
  3. Drain the canned tuna and add it to the bowl. Next, add half of the rinsed cannellini beans. Using a fork, gently break up the tuna into smaller pieces and fold everything together carefully to maintain some chunkiness.
  4. Add the finely diced celery, sun-dried tomatoes, capers, and chopped parsley to the mixture. Fold everything together until the ingredients are evenly distributed throughout the salad.
  5. Taste the salad and adjust the seasoning if necessary. Add more salt, pepper, or lemon juice according to your preference.
  6. You can serve this Italian Tuna Salad over a bed of greens, on toasted English muffins, or whole grain bread. It’s delicious either way!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Keep the salad separate from any greens or bread until ready to serve to avoid sogginess.
  • If you plan to meal prep, consider making the base salad and adding fresh greens just before serving.