A picture of Mediterranean Tuna Antipasto Salad.

Mediterranean Tuna Antipasto Salad

brat7432 @cook_3139367

Mediterranean Tuna Antipasto Salad

brat7432 @cook_3139367

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Ingredients

25 mins

4 servings

115- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
25- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note)
1 largered bell pepper, finely diced
1/2 cupfinely chopped red onion
1/2 cupchopped fresh parsley, divided
4 tspcapers, rinsed
1 1/2 tspfinely chopped fresh rosemary
1/2 cuplemon juice, divided
4 tbspextra-virgin olive oil, divided
1Freshly ground pepper, to taste
1/4 tspsalt
8 cupmixed salad greens

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Steps

25 mins

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.
2

Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl.
3

Add salad greens; toss to coat.
4

Divide the greens among 4 plates. Top each with the tuna salad.

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brat7432

brat7432 @cook_3139367

on September 15, 2013 14:59

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