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Mediterranean Tuna Antipasto Salad
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A picture of Mediterranean Tuna Antipasto Salad.

Mediterranean Tuna Antipasto Salad

brat7432
brat7432 @cook_3139367

Mediterranean Tuna Antipasto Salad

brat7432
brat7432 @cook_3139367
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Ingredients

25 mins
4 servings
  1. 115- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
  2. 25- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note)
  3. 1 largered bell pepper, finely diced
  4. 1/2 cupfinely chopped red onion
  5. 1/2 cupchopped fresh parsley, divided
  6. 4 tspcapers, rinsed
  7. 1 1/2 tspfinely chopped fresh rosemary
  8. 1/2 cuplemon juice, divided
  9. 4 tbspextra-virgin olive oil, divided
  10. 1Freshly ground pepper, to taste
  11. 1/4 tspsalt
  12. 8 cupmixed salad greens
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Steps

25 mins
  1. 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. 2

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

  3. 3

    Add salad greens; toss to coat.

  4. 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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