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New Tuna Salad

By replacing the pasta in tuna salad with beans, you eliminate cooking time and make a healthier version of an old favorite.

Serves: 5
Serving Size:   303 calories, 33g carbs, 27g protein, 7g fat,
11g fiber, 230mg sodium, 708mg potassium


15 oz can of garbanzo beans (chickpeas), drained and rinsed well
15 oz can of great northern or navy beans, drained and rinsed well
2 small cans (6oz) chunk light tuna, drained and chopped
2 large tomatoes, seeded and coarsely chopped
1 cup pitted black olives, coarsely chopped
1/2 medium red onion, finely chopped
1 Tablespoon extra virgin olive oil
Juice of one lemon
Fresh black pepper to taste


1. Drain and thoroughly rinse chickpeas and beans.
2. Place chickpeas and beans into a large bowl with tuna, chopped tomatoes, chopped olives, finely chopped red onion, olive oil, and lemon juice.
3. Stir to combine.
4. Add fresh ground black pepper to taste.
5. Serve and enjoy!

Recipe from:

Stanford Medicine Resources:

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