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!
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.
23 Reviews for Mediterranean Tuna Antipasto Salad
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.