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Mediterranean Tuna Antipasto Salad

July/August 2009

Your rating: None Average: 4.1 (168 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 Recipe

21 Reviews for Mediterranean Tuna Antipasto Salad

07/13/2014
Anonymous

This salad was a huge hit! I used green olives instead of capers, then added sliced tomatoes, cucumber, and avocado on the side. Served with sour dough bread made a tasty and filling meal!

Comments
05/15/2014
loads of flavor, bright & crisp, loved the different textures

I've never been open to "new" lettuces (only used romaine) for my salad, especially it being an entree. But I admit, this wonderful, fresh, easy & healthy salad on the spring mix (I did not toss w/ dressing) is a hit! I'll definitely be enjoying this all summer long. Next time I 'll try adding some black olives and top with feta.

pantry proof, ease of prep
Comments
01/15/2013

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

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
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
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