Mediterranean Tuna Antipasto Salad for Two

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Mediterranean Tuna Antipasto Salad for Two

Mediterranean Tuna Antipasto Salad for Two

Capers, red onion and fresh herbs give canned tuna and beans a light, fresh taste. Here we serve the tuna salad on a bed of greens. It also works well stuffed into a pita for a sandwich. Give it some extra kick with a pinch of crushed red pepper or cayenne. Serve with olive bread.

Serves 2

Prep Time 15 min

Total Time 15 min.


  • 1 15-ounce c beans, such as kidney beans, black-eyed peas or fava beans, rinsed
  • 1 small red bell pepper, finely diced, or one 7-ounce jar roasted red peppers, rinsed and diced
  • 1 3-ounce ca chunk light tuna, drained and flaked
  • 1/4 cup finely chopped red onion
  • 2 tablespoon lemon juice
  • 2 tablespoon chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons capers, rinsed
  • 3/4 teaspoon finely chopped fresh rosemary
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste

Cooking Directions

Step 1

Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 2 tablespoons lemon juice and 1 tablespoon oil in a medium bowl. Season with pepper. Combine the remaining 2 tablespoons lemon juice, 1 tablespoon oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens between 2 plates. Top each with the tuna salad.