Mediterranean Tuna Antipasto Salad

Mediterranean Tuna Antipasto Salad

By PS1000 Plan  , , , , ,

July 3, 2017

  • Prep: 25 mins
  • Cook: 25 mins
  • Yields: 4 Servings


"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 


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


Nutrition Facts

Serving Size1 Serving
Calories306 cal
Protein15 g
Sugar4 g
Total Fat16 g
Total Carbohydrates28 g