Mediterranean Tuna Antipasto Salad

July/August 2009

Your rating: None Average: 3.9 (208 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.

"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

23 Reviews for Mediterranean Tuna Antipasto Salad


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!


I had already made a white bean salad (consisting of white cannelli beans, fresh basil, red onion, tomatoes, garlic & tossed with extra virgin olive oil and a good aged balsamic vinegar) which I had left over so I added the tuna, some more basil, & some chopped red bell pepper. It was great and perfect for lunch on a hot day. This recipe gave me the idea to utilize what I already had made and will make the same way again.


This dish was so easy to prepare and in no time at all! My mouth was full of flavor and I loved the taste. I will definitely make this again.


i'm learning how to cook with my grandmother.
we found this recipe here today and tried it out for dinner. WE LOVED IT!
it was easy to make and very tasty :)
Thank you


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