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
- Wash hands with soap and water.
- Wash and trim vegetables.
- Chop into bite-sized pieces.
- Place in large bowl.
- Combine vinegar, dill (or other herbs), garlic, and oil.
- Pour over vegetables.
- Drain and rinse beans.
- Break up tuna into smaller chunks.
- Combine vegetables, beans, and tuna; toss gently.
- Marinate salad overnight to combine flavors.
- Chill and serve as a light summer lunch or as a picnic side dish.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 182.76 |
| Total Fat | 3.51 g |
| Saturated Fat | 0.79 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 8.33 mg |
| Carbohydrates | 25.77 g |
| Dietary Fiber | 6.33 g |
| Total Sugars | 3.01 g |
| Added Sugars included | 0 g |
| Protein | 12.58 g |
| Calcium | 102 mg |
| Potassium | 580 mg |
| Sodium | 358.91 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 68 mg |
| Phosphorus | 202 mg |
| Selenium | 18 mg |
| Zinc | 1 mg |
| Vitamin A | 18 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.5 mcg |
| Vitamin C | 4 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 21 mcg |
| Folate | 104 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 3 mg |
| Choline | 42 mg |
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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.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.