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.

• Prep: 15 min
• Total: 15 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy
• Cost: $0.89/serving

Dietary

• Pescatarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar

Tags

• no-cook
• quick
• healthy
• fresh
• savory
• crowd-pleaser
• budget-friendly

Ingredients

• 0.5 cup red onion (raw, chopped)
• 2.5 cup celery (raw, chopped)
• 1 can tuna (5 ounce light, in water, drained and flaked)
• 1 can white beans (15 ounce)
• 2 tablespoon Parmesan cheese (grated)
• 0.25 cup vinegar
• 1 tablespoon vegetable oil
• 0.5 teaspoon dried dill
• 1 teaspoon garlic (chopped)

Instructions

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

Nutrition (per serving)

• Calories: 183
• Protein: 12.6 g
• Carbohydrates: 25.8 g
• Fat: 3.5 g
• Fiber: 6.3 g
• Sodium: 359 mg
• Saturated Fat: 0.8 g
• Sugar: 3 g
• Cholesterol: 8 mg