Mediterranean Tuna Antipasto Salad

This tuna and bean salad is packed with protein and fiber and can be made in no time. Add a pinch of cayenne or crushed red pepper for an extra kick.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine beans, tuna and bell pepper with onion, parsley, capers and rosemary. Add 1/4 cup lemon juice, 2 tablespoons oil, and mix well. Season the dish with salt. In a large bowl, combine 1/4 cup lemon juice, 2 tablespoons olive oil and salt. Toss the salad greens with the oil and salt. Divide the greens between 4 plates. Each plate should be topped with the tuna salad.

Tips

Chunk light tuna is made from smaller skipjacks or yellowfins and has less mercury than canned albacore tuna. The FDA/EPA recommends that pregnant women, nursing mothers, and children under six ounces of albacore per week. Cans of canned light tuna are safe up to 12 ounces.

Nutrition Facts

Serving Size: 306 calories; protein 1.4.8g, carbohydrates 28.5g. Sodium 467.2mg. Thiamine 0.2mg. Vitamin a IU 4960.9IU. Folate 223.4mcg. Calcium 114.8mg. Iron 4mg. Magnesium 72.8mg. Calcium 114.8mg. Exchanges1 starch, 1 vegetable, 2 1/2 lean meat, 2 fat

Leave a Reply

Your email address will not be published.