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
Nutrition Facts
2 Reviews
Raluca Mester-Stoica
February 13, 2018
Excellent!
Show Comments
Sandi Ewig
June 27, 2019
I am only writing to make you understand of the fine experience our princess enjoyed viewing your site. She learned several pieces, most notably what it is like to have an awesome helping spirit to let most people easily gain knowledge of several complex subject areas. You truly surpassed readers’ expectations. Thanks for offering such important, safe, edifying as well as fun thoughts on that topic to Sandra.
http://www.oprolevorter.com/