Mediterranean Tuna and Bean Salad

Fresh lemon juice, parsley, and olive oil make this salad lighter than may-based alternatives.  It’s great for the warmer months!


  • 1 (5 oz.) can of solid white tuna in water, drained (You can also use your favorite tuna in a pouch)
  • 1 (15 oz.) can of cannellini beans, drained and rinsed
  • 6 radishes, cleaned, trimmed and chopped
  • 1 large lemon, zested and juiced
  • 1/3 cup chopped parsley
  • 4 1/2 tsp. extra virgin olive oil
  • Salt & pepper to taste


Combine all ingredients in a large bowl and gently mix until incorporated.  Serve in lettuce cups or with crackers.  Refrigerate any leftovers.

(Photo by Kelly Rossiter at Treehugger)


Eat It and Like It launched in Savannah, Georgia with television personality Jesse Blanco as the host. His passion for food and travel has made Eat It and Like It a two-time EMMY nominated program about contemporary and traditional Southern food.

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