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Antipasto Tuna Salad

antipasto tuna salad
  • (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

Antipasto Tuna Salad

A chunky and hearty tuna salad with beans, veggies and herbs served over mixed greens with a simple lemon dressing.

Preparation Time
About 25 minutes
Cook Time
No cooking required


  1. 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.

  2. 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.