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Mediterranean Tuna Antipasto Salad for Two

July/August 2009, EatingWell Serves Two

Your rating: None Average: 4.3 (25 votes)

Capers, red onion and fresh herbs give canned tuna and beans a light, fresh taste. Here we serve the tuna salad on a bed of greens. It also works well stuffed into a pita for a sandwich. Give it some extra kick with a pinch of crushed red pepper or cayenne. Serve with olive bread.



READER'S COMMENT:
"Not my favorite - maybe should have punched it up with cayenne. "
Mediterranean Tuna Antipasto Salad for Two Recipe

5 Reviews for Mediterranean Tuna Antipasto Salad for Two

03/14/2013
Fresh, Crisp and delicious

I used radish in it, no capers, no rosemary and put it into lettuce leaves with extra parsley and toast points. Absolutely going to be one of our staple recipes to be made again and again. No need for cayenne, just salt and pepper.

My version turned out perfect!
Comments
08/15/2010

Not my favorite - maybe should have punched it up with cayenne.

Comments
06/16/2010

Delicious and even better if the tuna mixture is made ahead so the flavors can mingle. I make it a meal by topping each serving with a hard boiled egg, quartered and 1/2 tomato, quartered. One can also vary the herbs. Lemon thyme is delightful with the tuna.

Comments
06/14/2010

Yummy salad and very filling.

Comments
10/02/2009

Quick, simple, flavorful. I added some feta over the top. Delicious!

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