Friday, March 31, 2017

Mediterranean Tuna Antipasto Salad

This salad is packed with protein and fiber.  Makes a filling lunch or a light dinner.

  • 1 15-ounce can beans, chickpeas (garbanzo), black-eyed peas or kidney beans, rinsed
  • 2 5-ounce cans water-packed chunk light tuna, drained and flaked
  • 1 large red pepper roasted, finely diced
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh parsley, divided
  • 4 tsp. capers, rinsed
  • 1/2 cup fresh lemon juice, divided
  • 4 Tbsp. extra-virgin olive oil, divided
  • Freshly ground pepper to taste
  • 1/4 tsp salt
  • 1/4 tsp. oregano
  • 8 cups mixed salad greens

Combine beans, tuna, bell pepper, onion, parsley, capers oregano, 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 greens among plates and top each with tuna salad. (I added 1/4 cup red wine vinegar to the tuna mixture and a little extra oil - to suit your taste).

~Eating Well for your Health


  1. I love everything in the picture those tomatoes are gorgeous!

  2. Oh, that looks really delicious and I bet it will be a great recipe to try once my garden starts producing tomatoes.

  3. oh my this salad would make a great busy night supper thanks for sharing
    come visit me at

  4. I wanted to THANK YOU for coming over and linking up to THIS WEEK'S CRAVINGS Week #30 "Summer Salads", we feature a different theme each Monday. We hope you come back next week for "Memorial Day BBQ Recipes". Have a great weekend!

  5. Thanks for linking up to Lent Fish & Seafood Friday! I gave your post a pin and the linky is still going! If you have more, feel free to add! Susie

  6. Good morning! I have featured this recipe on my blog today for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link:


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