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Mediterranean Tuna Antipasto Salad
Nb persons: 4
Yield:
Preparation time:
Total time: 25 minutes
Source:
| Active Time: 25 minutes INGREDIENTS | |
| 1 15- to 19-ounce | can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed |
| 2 5- to 6-ounce | cans water-packed chunk light tuna, drained and flaked |
| 1 large | red bell pepper, finely diced |
| 1/2 cup | finely chopped red onion |
| 1/2 cup | chopped fresh parsley, divided |
| 4 teaspoons | capers, rinsed |
| 1 1/2 teaspoons | finely chopped fresh rosemary |
| 1/2 cup | lemon juice, divided |
| 4 tablespoons | extra-virgin olive oil, divided |
| Freshly ground pepper, to taste | |
| 1/4 teaspoon | salt |
| 8 cups | mixed salad greens |
PREPARATION
Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.
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