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.
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.
22 Reviews for Mediterranean Tuna Antipasto Salad
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!
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!