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.

Mediterranean Tuna Antipasto Salad

red bell pepper, finely diced

red onion

½ cup chopped fresh parsley, divided

capers,

rosemary

lemon juice, divided

olive oil, divided

pepper,

salt

salad greens

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. Combine the remaining 1/4 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 salad was a huge hit! I used green olives instead of capers then added sliced tomatoes cucumber and avocado on the side. Served with sour dough bread made a tasty and filling meal!

Quick and very flavorful! I love how well the tuna pairs with the oil and lemon juice - so much better than making tuna salad with mayo! I didn't use capers rosemary or parsely since I had none of these ingredients (and don't particularly care for capers) and I made it with black beans. It takes literally 10 minutes to whip up a batch of this salad and it's very filling!

Will definately make this again. Fresh and yummy. I did modify the recipe just a little... Added fresh ginger and half the rosemary. Next time will skip canned tuna and add seared ahi tuna on top.

This is a nice light salad. It was particularly great served on a bed of arugula. It was a really nice balance of flavors. For the dressing I used the juice of 1 lemon which was about 1/4 cup plus about a teaspoon of dijon mustard plus 4 tablespoons for the dressing and omitted the rosemary. This is definately a keeper for a quick and delicious lunch.

was really bursting with flavours for me.... loved

Love this recipe! Every time I have it I ask myself-- why aren't I making this more...

This was a wonderful salad My husband and I just loved this salad. I added some chopped frozen artchoke hearts some chopped marinated shiitake mushrooms and a little diced reduced fat smoked gouda to make it a bit more substantial. I left off the rosemary because I don't care for it and added Dijon and Worcestershire sauce to the dressing. My husband is going to start a list of the top ten salads I've made (he already has one for soups) and this will be number one. Pros: Great combination of flavors Cons: Needed more than beans and tuna to be an antipasto salad

We make this a lot on really hot days. Instead of water packed tuna I use chunk light tuna in olive oil (Genoa is the brand I typically use). I don't drain the oil but instead use it in place of the olive oil called for in the recipe (it's actually a little less than the 4 Tbs called for). I also sometimes use about a pint of grape or gold cherry tomatoes in place of the pepper sliced in half.

light and fresh I really enjoyed this light and fresh tuna salad. I too added a little dijon mustard which created a nice flavor. It's the perfect picnic food!

mediterranean tuna antipasto salad

Total: 25 minutes

Author : EatingWell Test Kitchen

Ingredients

Instructions

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