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 eatingwell.com, 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 eatingwell.com
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.

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