From the Pantry Butler kitchen
Mediterranean Tuna Antipasti Salad
Try this fresh take on tuna salad. It's delicious with walnuts, garbanzo beans, veggies, and a lemony vinaigrette dressing. USDA MyPlate Kitchen — Created by the California Walnut Commission, a member of the MyPlate National Strategic Partnership Program (public domain), via myplate.food
Ingredients
- 2/3 cup walnuts, coarsely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup red bell pepper, chopped
- 10 ounces water-packed chunk tuna — 2 5-ounce cans
- 1 15.5-ounce can garbanzo beans, low sodium, drained and rinsed
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 4 cups romaine hearts, shredded
Method
- Wash hands with soap and water.
- Place walnuts, onion, bell pepper, parsley, tuna, and garbanzo beans in a large bowl and mix lightly.
- Whisk together lemon juice and olive oil and drizzle over salad; stir lightly to coat ingredients with dressing.
- Season with salt and pepper, if desired.
- Place lettuce on a platter or divide between 8 salad bowls.
- Top with equal amounts of salad.
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