White Bean Tuna Salad

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I thought this was great! Beautiful, healthy and flavorful.

I adapted the recipe (and reduced it ever so slightly for what I had on hand and my tastes -- for one can of water-packed tuna, I used about 2/3 c. cannellini beans (leftover from another recipe and 1 T. olive oil. So, obviously way less fat than the way the recipe is written. I increased the arugula a bit, since I had mild baby arugula. And I didn't have any basil. It made enough for 2 lunches for me.

I don't know that I would ever make this recipe as written, because I try to keep a pretty low-fat diet (this would be half my daily fat!. So, if you're turned off by the oil, try it like this. It is still delicious. For those of you who think it is bland, try halving the amount of beans -- I liked my proportions a lot.

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In her book "Everyday Italian," Giada says the tomatoes, greens and capers are optional. I made it without the tomatoes and greens, and it was an easy and yummy lunch. It is important to use Italian dark tuna and not the less-flavorful Starkist type.

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Bland and boring...

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I'm not sure why, but I didn't really like this recipe. It was somewhat bland, so I added some spices and mayo to make it into a sandwhich and that didn't really work either. BUT my husband enjoyed it, so who knows.

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This was good, but was much better as a leftover, when all the flavors soaked together. I would make it a couple hours ahead of time, to get the most flavor.

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This salad tastes great and is perfect for people who want a healthy, high-protein lunch right after a workout. It's very filling without weighing you down. I substitute the dark tuna packed in olive oil with chunk white tuna packed in water.

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Sorry but this is a seriously over hyped and over rated recipe. For leftovers I am just going to add the tuna and bean mix to herbed mayo for a tuna sandwich and side salad of arugula instead. I will admit that the color is fabulous so it looks appealing but the taste is just ho-hum bland. It?s all about color in this recipe ? the flavors are just not there but color is instead.

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This was a wonderful spin on traditional tuna salad my huband (who hates tuna sald even had seconds!

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Perfect as written. I'd make this again.

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This is one of my favorite basic salads. It's fresh tasting and very simple to prepare. Best if allowed to sit in the refrigerator for a few hours. This time I used green onion and did not like it as well. The texture variation of the red onion is important, as is using the olive based dark tuna. (My husband wanted me to make it with water packed...no way. Better to eat less and enjoy it more!