Lunch
Mediterranean Tuna Antipasto Salad
Tender flakes of tuna and creamy beans mingle with sweet red pepper, briny capers, and bright rosemary, all glossed in lemon and olive oil. The lively mix settles over crisp greens for a refreshing, protein-rich bite.
- Total
- 18 min
- Prep
- 18 min
- Serves
- 4
Nutrition per Serving
- Calories
- 306
- Protein
- 15g
- Carbs
- 29g
- Fat
- 16g
- Fiber
- 8g
- Sugar
- 4g
- Sodium
- 467mg
Ingredients
- 1 15- to 19-ounce 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 (see Note)
- 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
- Freshly ground pepper, to taste
- 1/4 tsp salt
- 8 cup mixed salad greens
Instructions
- 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.