Serves 4
371 cal · 15 min
Mediterranean Tuna Antipasti Salad
Recipe GLPRfe9e512d7bce72
A fresh and vibrant salad combining flaked tuna, chickpeas, crisp vegetables, and walnuts over a bed of romaine lettuce, dressed with a simple lemon and olive oil vinaigrette. Perfect for a light lunch or dinner.
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Ingredients
2 /3 cup walnuts, coarsely chopped
½ cup red onion, finely chopped
½ cup red bell pepper, chopped
10 ounces water-packed chunk tuna (2 5-ounce cans), drained
1 15.5-ounce can low-sodium garbanzo beans, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, chopped
4 cups romaine hearts, shredded
salt and pepper to taste
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Drain the canned tuna completely and flake it with a fork into bite-sized pieces.
Drain and rinse the canned garbanzo beans under cool running water.
In a large mixing bowl, gently combine the walnuts, chopped red onion, red bell pepper, flaked tuna, rinsed garbanzo beans, and fresh chopped parsley. Toss lightly to combine without breaking up ingredients.
In a small bowl, whisk together the fresh lemon juice and extra virgin olive oil until well blended.
Drizzle the lemon-olive oil dressing over the tuna mixture and toss gently until all ingredients are lightly coated.
Season with salt and pepper to taste.
Divide the shredded romaine lettuce evenly among four salad bowls or arrange on a serving platter.
Top each portion with equal amounts of the tuna salad mixture and serve immediately.
