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Mediterranean Tuna Salad
Published 29 Sep 2016
Category : Low in salt
Type : Main course
Difficulty : Beginner
Directions : 25 minutes
Cooking time : 0 minute
Price range : Just right
Ingredients 4 Number of people
- One 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
- Two 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
Directions
1. Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl.
2. Season with pepper.
3. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl.
4. Add salad greens; toss to coat. Divide the greens among 4 plates.
5. Top each with the tuna salad.
Source : www.eatingwell.com
Notes/Tips
Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna.
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