Tuscan Tuna & White Bean Salad

if you are looking for a twist on your typical tuna salad, this is a great springtime addition to the weekly menu and can be pulled together in less than 10 minutes. It is also perfect for those abstaining from meat on Fridays during Lent!

Serves 4:  270 calories per serving


  • 20 asparagus spears
  • 6 large green olives, chopped
  • 4 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter, melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes, quartered
  • 1 (15-ounce) can organic white beans, rinsed and drained
  • 6 cups lettuce of choice (spring mix works great!)
  • 2 (5-ounce) cans solid white tuna packed in olive oil, drained and broken into chunks
  • 4 tablespoons shaved parmesan


Trim off tough ends of asparagus spears and cut remaining stalks into 1-inch pieces. Steam asparagus for 3 minutes. Drain and rinse with cold water, pat dry. Combine olives and the next 7 ingredients in a small bowl, stirring well with a whisk. Place 1/4 cup of the  mixture, cherry tomatoes, and beans in a bowl and toss gently to combine. Divide the lettuce and top each serving with asparagus, white bean mixture and tuna. Drizzle each salad with 1 tablespoon of remaining dressing mixture. Top with parmesan and enjoy!