Mediterranean Tuna Antipasto Salad for Two

From EatingWell: July/August 2009, EatingWell Serves Two

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

Create a Review

5 Reviews for Mediterranean Tuna Antipasto Salad for Two

03/14/2013

Jean_338

Recommends this recipe

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

krxten

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

Comments

06/16/2010

vrehn

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