recipes

Mediterranean Tuna Antipasto Salad

3757169

Packed with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne.

Ingredients:  

  • 1 can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
  • 2 cans water-packed chunk light tuna, drained and flaked
  • 1 large red bell pepper, finely diced
  • ½ cup finely chopped red onion
  • ½ cup chopped fresh parsley, divided
  • 4 teaspoons capers, rinsed
  • 1½ teaspoons finely chopped fresh rosemary
  • ½ cup lemon juice, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • Freshly ground pepper, to taste
  • ¼ teaspoon salt
  • 8 cups mixed salad greens
 Directions:
  1. 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.
  • Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin tuna, has less mercury than canned white albacore tuna.

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