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!
Mediterranean Tuna Antipasto Salad
From EatingWell: July/August 2009
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.
21 Reviews for Mediterranean Tuna Antipasto Salad
I added a good bunch of dill to the salad and it was perrrrfect
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.
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!
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!