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Italian Tuna Salad

January 22, 2010

Hey, what do you have for lunch today? Lunchables? SnakPak chocolate pudding? Wait, wait, don’t tell me. Peanut butter and jelly paired with Teddy Grahams. Goldfish? A Moonpie? Yuck, leftover meat loaf.

I’ll trade my Italian Tuna Salad sandwich for your Twinkie.


Oh, you’ll throw in your neon green slap bracelet? A few pogs and the slammer, too?! Your grapefruit-sized rubber band ball? Wow! Ok, maybe there’s room for negotiation here.

Toss in the Scrunchie with matching Bump It and it’s a deal.

Italian Tuna Salad

Adaptation from Rachel Ray’s Book of 10

My family has always been into the old school tuna salad with mayonnaise, mustard, celery, onion, pepper and our secret ingredient, curry powder. I love tuna salad, so when I saw this healthier version without the fatty mayo, a light shined from up above. Cue angel choir.

  • 1 large can of tuna
  • 16 oz. can of cannellini beans
  • ¼ cup of chopped onion
  • 3 celery ribs chopped  
  • Handful of pitted kalamata olives, chopped  
  • Juice of one lemon

Place tuna in a bowl. With a fork, break up any large chunks. Drain the can of cannellini beans. Pour half of the beans in the bowl. Mash up the other half with a fork until it forms a paste. Add to the mixture. Add the next four ingredients. Stir.

Serve over a bed of spring mix greens or between loafy bread, greens and cheese.

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