Tuna Veggie Antipasto

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Serves6 (1 cup each)
SWAP ScoreWhat's this?

Ingredients

Directions

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

Recipe Tips

Chill and serve as a light summer lunch or as a picnic side dish.

Nutrition Facts
Tuna Veggie Antipasto
Amount Per Serving (1 cup eachg)
Calories 167 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 12mg 4%
Sodium 190mg 8%
Potassium 618mg 18%
Total Carbohydrates 21g 7%
Dietary Fiber 5g 20%
Sugars 3g
Protein 12g 24%
Vitamin A 42%
Vitamin C 5%
Vitamin D1%
Calcium 14%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

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