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Mediterranean Tuna Antipasto Salad for Two
Capers, red onion and fresh herbs give canned tuna and beans a light, fresh taste. Here we serve the tuna salad on a bed of greens. It also works well stuffed into a pita for a sandwich. Give it some extra kick with a pinch of crushed red pepper or cayenne. Serve with olive bread.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
Ingredients
| 1/2 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed, or 1 7-ounce can | 3/4 teaspoon finely chopped fresh rosemary | |
| 1 5- to 6-ounce can water-packed chunk light tuna, drained and flaked (see Note) | 4 tablespoons lemon juice, divided | |
| 1/2 large red bell pepper, finely diced | 2 tablespoons extra-virgin olive oil, divided | |
| 1/4 cup finely chopped red onion | Freshly ground pepper, to taste | |
| 1/4 cup chopped fresh parsley, divided | 1/8 teaspoon salt | |
| 2 teaspoons capers, rinsed | 4 cups mixed salad greens |
directions
Prep:
25 min
Total:
30 min (Quick)
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Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 2 tablespoons lemon juice and 1 tablespoon oil in a medium bowl. Season with pepper. Combine the remaining 2 tablespoons lemon juice, 1 tablespoon oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens between 2 plates. Top each with the tuna salad.
notes
Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. FDA/EPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light tuna is considered safe.
nutritional information
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