Serves 6
183 cal · 240 min
Tuna Veggie Antipasto
Recipe GLPRbe46c472178b30
A fresh, protein-packed salad combining flaked tuna, white beans, and crisp chopped vegetables in a light vinaigrette. This no-cook dish is perfect for meal prep and improves as the flavors meld together overnight. Serve chilled as a light lunch or bring along to your next picnic.
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Ingredients
½ cup Red onion, chopped
2½ cups Celery, chopped into bite-sized pieces
1 can (5 ounce) Light tuna in water, drained and flaked
1 can (15 ounces) White beans, drained and rinsed
2 tablespoons Parmesan cheese, grated
¼ cup Vinegar, or juice of 2 lemons
1 tablespoon Vegetable oil
½ teaspoon Dried dill, or 1 tablespoon fresh dill
1 teaspoon Garlic, minced
Directions
Wash your hands thoroughly with soap and clean running water before beginning preparation.
Rinse the red onion and celery under cool running water. Trim the ends of the celery and remove any wilted outer leaves from the onion.
Chop the red onion and celery into bite-sized pieces and place them in a large mixing bowl.
In a small bowl, whisk together the vinegar (or lemon juice), minced garlic, dried dill (or fresh dill), and vegetable oil until combined.
Pour the vinaigrette over the chopped vegetables and toss gently to coat evenly.
Open the can of tuna, drain the water, and flake the tuna into smaller bite-sized pieces with a fork.
Drain and rinse the white beans in a colander under cool running water.
Add the flaked tuna and rinsed white beans to the bowl with the marinated vegetables.
Sprinkle the grated Parmesan cheese over the mixture and toss gently until all ingredients are evenly distributed.
Cover the bowl and refrigerate overnight, or for at least 4 hours, to allow the flavors to meld together.
Before serving, give the salad a gentle toss. Serve cold as a light lunch or as a refreshing side dish at your next gathering.
