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Mediterranean Tuna Antipasto Salad

July/August 2009

Your rating: None Average: 4.1 (168 votes)

Packed with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne.



READER'S COMMENT:
"This is a nice light salad. It was particularly great served on a bed of arugula. It was a really nice balance of flavors. For the dressing, I used the juice of 1 lemon which was about 1/4 cup, plus about a teaspoon of dijon mustard,...
Mediterranean Tuna Antipasto Salad Recipe

21 Reviews for Mediterranean Tuna Antipasto Salad

05/21/2011
light and fresh

I really enjoyed this light and fresh tuna salad. I too added a little dijon mustard which created a nice flavor. It's the perfect picnic food!

Comments
04/05/2011
Perfect

I added a good bunch of dill to the salad and it was perrrrfect

Comments
12/04/2010
Anonymous

This is a nice light salad. It was particularly great served on a bed of arugula. It was a really nice balance of flavors. For the dressing, I used the juice of 1 lemon which was about 1/4 cup, plus about a teaspoon of dijon mustard, plus 4 tablespoons for the dressing and omitted the rosemary. This is definately a keeper for a quick and delicious lunch.

Comments
10/30/2010
Anonymous

This is a great recipe, however my family and I found it a bit too lemony. Next time I will cut back on the lemon juice and maybe add some dijon mustard as other reviewers suggested. Very flavorful and healthy!

Comments
08/19/2010
Anonymous

Quick, and very flavorful! I love how well the tuna pairs with the oil and lemon juice - so much better than making tuna salad with mayo!

I didn't use capers, rosemary, or parsely since I had none of these ingredients (and don't particularly care for capers), and I made it with black beans. It takes literally 10 minutes to whip up a batch of this salad and it's very filling!

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