Mediterranean Tuna Antipasto Salad for Two

[sandl]

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.

2 servings

Ingredients

• 1/2 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed, or 1 7-ounce can
• 1 5- to 6-ounce can water-packed chunk light tuna, drained and flaked (see Note)
• 1/2 large red bell pepper, finely diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley, divided
• 2 teaspoons capers, rinsed
• 3/4 teaspoon finely chopped fresh rosemary
• 4 tablespoons lemon juice, divided
• 2 tablespoons extra-virgin olive oil, divided
• Freshly ground pepper, to taste
• 1/8 teaspoon salt
• 4 cups mixed salad greens

Preparation

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.

Tips & Notes

• Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

From EatingWell:  July/August 2009, EatingWell Serves Two

[Trish]

Sounds good.