Tuscan Tuna and Cannellini Bean Salad

  • Serves: 4; 1 cup per serving


When it’s hot outside and you don’t want to use your oven, turn to this tuna salad with an Italian twist. It’s colorful and easy to prepare—and it won’t make the temperature rise!


1/3 cup fat-free sour cream
3 tablespoons plain rice vinegar
1 tablespoon sugar
1 teaspoon olive oil (extra virgin preferred)
1/8 teaspoon salt

1 15.5-ounce can no-salt-added cannellini beans, rinsed and drained
1 4.5-ounce can low-sodium chunk light tuna, packed in water, drained and flaked
1 cup grape tomatoes, halved
1 medium rib celery, chopped (about1/2 cup)
1/2 medium red or yellow bell pepper, chopped
1/2 cup chopped red onion
3 tablespoons snipped green onions (green part only) or chives
1 1/2 teaspoons dried oregano, crumbled
1/4 teaspoon pepper

Cooking Instructions

In a small bowl, whisk together the dressing ingredients.

In a medium bowl, stir together the salad ingredients. Gently stir in the dressing. Refrigerate for 15 minutes to let the flavors blend.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
2.5 g
Saturated Fat
0.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
1.0 g
13 mg
157 mg
27 g
6 g
9 g
16 g

Dietary Exchanges

1 1/2 starch, 1 vegetable, 1 1/2 very lean meat

This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at www.heart.org/recipes.


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