Mediterranean Tuna Antipasto Salad

By á-44601

A quick, light, and nutritious meal or appetizer, this tuna salad features garbanzo beans, bell pepper, onion, parsley, capers, and rosemary.

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 red onion, finely chopped
• 1/2 cup fresh parsley, chopped and divided
• 4 teaspoons capers, rinsed
• 1 1/2 teaspoons fresh rosemary, finely chopped
• 1/2 cup lemon juice, divided
• 4 tablespoons extra-virgin olive oil, divided
• Freshly ground pepper, to taste
• 1/4 teaspoon salt
• 8 cups mixed salad greens

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from eatingwell.com

Preparation

Step 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. 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.

Tips and notes:
Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.