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FoodieFit Mediterranean Tuna Salad
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Mediterranean Tuna Salad
15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
2 5 to 6-ounce cans water-packed chunk light tuna, drained and flaked
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
1/4 teaspoon salt
8 cups mixed salad greens
Using a medium bowl, combine ¼ cup lemon juice, 2 tablespoons oil, beans, tuna, bell pepper, onion, parsley, capers, rosemary.
Add a dash of freshly ground pepper for taste.
Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil, and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.
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