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.

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 Recipe

Create a Review

19 Reviews for Mediterranean Tuna Antipasto Salad

01/15/2013

Molly_100

Recommends this recipe

liked this! we used kidney beans in it and added avocado slices and a nice hearty bread as sides and really enjoyed it. The lemon dressing is just right!

Comments

04/20/2012

thatchern

We make this a lot on really hot days. Instead of water packed tuna, I use chunk light tuna in olive oil (Genoa is the brand I typically use). I don't drain the oil, but instead use it in place of the olive oil called for in the recipe (it's actually a little less than the 4 Tbs called for). I also sometimes use about a pint of grape or gold cherry tomatoes in place of the pepper, sliced in half.

Comments

06/23/2011

cookiejack54

Recommends this recipe

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.

Pros: Great combination of flavors

Comments