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

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Credit: Blaine Moats

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; fat 15g; cholesterol 38mg; saturated fat 3g; carbohydrates 20g; mono fat 10g; poly fat 3g; insoluble fiber 6g; sugars 3g; protein 29g; vitamin a 1213.9IU; vitamin c 21.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 5.1mg; vitamin b6 0.5mg; folate 74.4mcg; vitamin b12 2.3mcg; sodium 792mg; potassium 728mg; calcium 117mg; iron 2.4mg.
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