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Mediterranean Tuna Antipasto Salad

July/August 2009

Your rating: None Average: 4 (190 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

22 Reviews for Mediterranean Tuna Antipasto Salad

06/23/2011
This was a wonderful salad

My husband and I just loved this salad. I added some chopped frozen artchoke hearts, some chopped marinated shiitake mushrooms and a little diced reduced fat smoked gouda to make it a bit more substantial. I left off the rosemary because I don't care for it and added Dijon and Worcestershire sauce to the dressing. My husband is going to start a list of the top ten salads I've made (he already has one for soups) and this will be number one.

Great combination of flavors
Comments
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!

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