Italian Tuna Salad



25 min


2 servings


  • 1 jar Tonnino tuna packed in olive oil, drained
  • 2 tablespoons small capers, drained and roughly chopped
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Salt and Pepper
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 1 cup radicchio, chopped
  • 2 cups baby arugula
  • 1 cups romaine lettuce, chopped
  • 1 small fennel, thinly sliced
  • 1/2 cup Italian parsley leaves, roughly chopped


  • Whisk together the capers, lemon juice and Dijon mustard in a large bowl.  While whisking, drizzle in the olive oil in a steady stream.  Add salt and pepper to taste.
  • To the dressing add the beans and mash gently with a spoon.
  • Add the tuna, flaking it with a fork into bite sized pieces.  Toss lightly to coat with the dressing.
  • Add the arugula, radicchio, romaine, fennel and parsley leaves.
  • Toss the salad together and adjust the seasoning if necessary.