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!
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 plus 4 tablespoons for the dressing and omitted the rosemary. This is definately a keeper for a quick and delicious lunch.
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 Cons: Needed more than beans and tuna to be an antipasto salad
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.