Mediterranean Tuna Antipasto Salad
July 3, 2017
- Prep: 25 mins
- Cook: 25 mins
- Yields: 4 Servings
Directions
"Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, ¼ cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining ¼ cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad."
This recipe comes straight from Eating Well
Ingredients
15-19 oz. Can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
2 5 to 6-ounce cans water-packed chunk light tuna, drained and flaked
1 Large red bell pepper, finely diced
1/2 cup Finely chopped red onion
1/2 cup Chopped fresh parsley, divided
4 tsp Capers, rinsed
1 1/2 tsp Finely chopped fresh rosemary
1/2 cup Lemon juice, divided
4 tbsp Extra-virgin olive oil, divided
1/4 tsp Salt
8 cups Mixed salad greens
1 Pepper to taste
