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.

Yield

6 servings

Serving size

1 cup (203g)

Rating

3.88 of 5 (75 ratings)

Food groups

• Protein Foods: 1/2 ounces
• Vegetables: 1 cups

Ingredients

• 1/2 cup red onion (raw, chopped or any of your favorite raw veggies)
• 2 1/2 cups celery (raw, chopped or any of your favorite raw veggies)
• 1 can tuna, in water (5 ounce light, drained and flaked)
• 1 can white beans (15 ounces, or your favorite beans)
• 2 tablespoons Parmesan cheese (grated)
• 1/4 cup vinegar (or juice of 2 lemons)
• 1 tablespoon vegetable oil
• 1/2 teaspoon dried dill (or 1 tablespoon fresh dill)
• 1 teaspoon garlic (chopped)

Directions

1. Wash hands with soap and water.
2. Wash and trim vegetables.
3. Chop into bite-sized pieces.
4. Place in large bowl.
5. Combine vinegar, dill (or other herbs), garlic, and oil.
6. Pour over vegetables.
7. Drain and rinse beans.
8. Break up tuna into smaller chunks.
9. Combine vegetables, beans, and tuna; toss gently.
10. Marinate salad overnight to combine flavors.
11. Chill and serve as a light summer lunch or as a picnic side dish.

Nutrition per serving

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Source

Recipe by: Farm Fresh Summertime Recipes — Connecticut Food Policy Council

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/tuna-veggie-antipasto. Federal works are public domain in the United States.