This light and bright tuna salad tastes as fresh as a day on the Mediterranean sea. We recommend using high-quality canned or jarred tuna that's packed in olive oil -- you'll taste the difference.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Place tuna in a large bowl and flake with a fork. Add beans, celery, red onion, parsley and capers.

  • For dressing, zest the lemon into a small bowl. Squeeze the lemon to get 1/4 cup juice. Add juice to the zest in bowl. Whisk in olive oil, salt and pepper. Add dressing to tuna mixture; toss to coat.

  • Cover and chill 1 hour or up to 24 hours. (If chilled overnight, let stand at room temperature 30 minutes before serving.) Serve over butterhead lettuce.

Nutrition Facts

333 calories; 15 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 10 g monounsaturated fat; 38 mg cholesterol; 792 mg sodium. 728 mg potassium; 20 g carbohydrates; 6 g fiber; 3 g sugar; 29 g protein; 0 g trans fatty acid; 1214 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 74 mcg folate; 2 mcg vitamin b12; 117 mg calcium; 2 mg iron;