Tuna Veggie Antipasto
Herbs really give this salad a real zest. Marinate overnight in the refrigerator to allow flavors to blend. If you don't have the vegetables listed, substitute whatever veggies you have on hand.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup (203g)
183
Calories
13g
Protein
26g
Carbs
4g
Fat
6g
Fiber
3g
Sugar
359mg
Sodium
Saturated Fat 1 g · Cholesterol 8 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
red onion
1/2 cup · raw, chopped or any of your favorite raw veggies
celery
2 1/2 cups · raw, chopped or any of your favorite raw veggies
tuna, in water
1 can · 5 ounce light, drained and flaked
white beans
1 can · 15 ounces, or your favorite beans
Parmesan cheese
2 tablespoons · grated
vinegar
1/4 cup · or juice of 2 lemons
vegetable oil
1 tablespoon
dried dill
1/2 teaspoon · or 1 tablespoon fresh dill
garlic
1 teaspoon · chopped
Instructions
- 1
Wash hands with soap and water.
- 2
Wash and trim vegetables. Chop into bite-sized pieces. Place in large bowl.
- 3
Combine vinegar, dill (or other herbs), garlic, and oil. Pour over vegetables.
- 4
Drain and rinse beans. Break up tuna into smaller chunks.
- 5
Combine vegetables, beans, and tuna; toss gently.
- 6
Marinate salad overnight to combine flavors.
- 7
Chill and serve as a light summer lunch or as a picnic side dish.
Notes
- •Use salad to fill a pita for a crunchy sandwich.
- •Serve on fresh, washed leafy lettuce.
- •Add cooked rice or pasta.
- •Try balsamic vinegar or 1/2 cup of your favorite salad dressing.
- •Be creative and try different herbs and veggie combinations!
Source: USDA MyPlate Kitchen · Farm Fresh Summertime Recipes Connecticut Food Policy Council
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