Mediterranean Tuna and Caper Salad (sonoma diet)

By BClover

Total Preparation Time: Less than 15 minutes
Ingredients: Fish
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4

Nutrition Information

Calories: 324 ; Total Fat: 16 ; Saturated Fat: 2 ; Carbohydrates: 21 ; Protein: 25 ; Sodium: 775 ; Fiber: 5

Ingredients

• 2 Roma tomatoes, chopped
• 2 tablespoons Capers, drained
• 2 tablespoons Extra-virgin olive oil
• 2 tablespoons Balsamic vinegar
• 1/8 teaspoon Dried oregano, crushed, or 1/2 teaspoon chopped fresh oregano
• 1/8 teaspoon Kosher salt
• Dash freshly ground black pepper
• 6 cups Packaged European-style torn mixed salad greens
• 2 6-ounce Cans chunk white tuna (water pack), drained and broken into chunks
• 1 cup Canned garbanzo beans (chickpeas), rinsed and drained
• 1 cup Fresh green beans, blanched*
• 1/4 cup Pitted kalamata olives, quartered
• 4 teaspoons Extra-virgin olive oil
• 4 teaspoons Balsamic vinegar

Details

Servings 4
Cooking time 25mins
Adapted from mealsmatter.org

Preparation

Step 1

1. In a small bowl combine tomatoes, capers, the 2 tablespoons oil, the 2 tablespoons balsamic vinegar, the oregano, kosher salt, and pepper; set aside.

2. On 4 serving plates, arrange torn salad greens, tuna chunks, garbanzo beans, green beans, olives, and tomato mixture. Drizzle the 4 teaspoons oil and the 4 teaspoons balsamic vinegar evenly over salads.

*Note: To blanch the green beans, wash beans; remove ends and strings. Leave beans whole or snap in half. In a covered medium saucepan cook green beans in a small amount of boiling lightly salted water for 10 to 15 minutes or until crisp-tender. Drain; place in ice water until chilled. Drain well.