Mediterranean Tuna Antipasto Salad

Recently I've been doing more meal planning and trying to visit the grocery store about twice a week. I'm also trying to incorporate more fish into our diet and even a few meatless meals. It's turned out great so far. I also have the task of planning a super easy meal with really quick prep once a week when Patrick has orchestra practice and has to be out the door by 7:15.

This Mediterranean Tuna Antipasto Salad was just the perfect dish for that evening. I found this while browsing, one of my favorite recipe finding websites. It served as one of my seafood dishes for the week and a quick dish to prep after work for Patrick. This is made with canned tuna, chickpeas, and fresh veggies so it is also filling and healthy. 

Mediterranean Tuna Antipasto Salad from
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
*1 tbsp dijon mustard

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, dijon mustard*, and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.

*Some of the comments/reviews on the website suggested adding the dijon mustard to the dressing which I did and thought that really enhanced the dressing.

1 comment:

  1. Glad you are trying more seafood. Wish we could get more here. Can't beat no cooking for quick and easy.