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Antipasto Tuna Salad
Ingredients:
- (7 oz.) chickpeas, black-eyed peas, or kidney beans,
rinsed
- (5 oz. can) water-packed chunk light tuna, drained and
flaked
- (1/2 large) red bell pepper, finely diced
- (1/4 cup) red onion, finely chopped
- (1/4 cup) fresh parsley, chopped and divided
- (2 tsp.) capers, rinsed
- (3/4 tsp.) fresh rosemary, finely chopped
- (4 Tbsp.) lemon juice, divided
- (2 Tbsp.) extra-virgin olive oil, divided
- Freshly ground pepper, to taste
- (1/8 tsp.) salt
- (4 cups) mixed salad greens
Preparation Time
About 25 minutes
Cook Time
No cooking required
Instructions
- 1In a medium bowl, toss together beans, tuna, bell pepper, onion, parsley, capers, rosemary, 2 Tbsp. lemon juice and 1 Tbsp. oil. Add pepper to taste.
- 2In a separate large bowl, whisk together 2 Tbsp. lemon juice, 1 Tbsp. oil and salt. Toss in mixed greens. Serve tuna salad on a bed of mixed greens.
Nutritional Information
Serving Size: 1/2 of salad
Amount Per Serving:
- Calories 326
- Total Fat 17 g
- Total Carbohydrate 28 g
- Protein 22 g
- Cholesterol 17 mg
- Sodium 652 mg
- Fiber 10 g
Additional Information
Recipe Category: Salad
Recipe Subcategory: Salads with Fish
Recipe Ethnicity: N/A
Dietetic Info:
- Glycemic Index:
- Gluten Free: Yes
Vegetarian/Allergen Info: Contains Fish
NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.
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Recipe