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Mediterranean Antipasto Tuna Salad
Guiding Stars
Servings:
4 (417 g) as an appetizerPrep Time:
10 minutesCook Time:
0 minutes
Ingredients
What's better than tuna with mayo? This recipe: no contest. Tuna's salty flavor is genius with beans, veggies, and capers. With ingredients this flavorful, any dressing more than a little lemon juice and olive oil would be overkill.Tip: If you want to make this ahead, keep the greens separate until right before you serve.
1 can (15.5 oz.) cannellini beans, drained and rinsed
2 cans (5 oz.) 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
4 tsp. capers, rinsed (optional)
1/2 tsp. rosemary
1/2 cup lemon juice, divided
4 Tbsp. olive oil, divided
Pepper to taste
1/8 tsp. salt
8 cups salad greens
Directions
1. Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice, and 2 tablespoons oil in a medium bowl. Season with pepper.
2. In a large bowl, combine the remaining lemon juice and oil with salt. Add salad greens and toss to coat.
3. Divide the greens onto individual plates and top with the tuna salad.
Nutrition
| Nutritional Facts | |
| Servings | 4 (417 g) |
| Base Nutrients | |
| Calories | 313 kcal (16%) |
| Calories from Fat | 140 kcal (0%) |
| Total Fat | 16 g (24%) |
| Saturated Fat | 2 g (10%) |
| Cholesterol | 25 mg (8%) |
| Sodium | 331 mg (14%) |
| Total Carbohydrates | 22 g (7%) |
| Dietary Fiber | 7 g (29%) |
| Protein | 24 g (40%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 118 mg (132%) |
| Minerals | |
| Calcium | 184 mg (14%) |
| Iron | 5 mg (26%) |
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