English
Arabic
Chinese (Simplified)
Haitian Creole
Portuguese
Russian
Spanish
Tuna Veggie Antipasto
Print Recipe
Serves6 (1 cup each)
SWAP ScoreWhat's this?
Ingredients
- 2 cups carrots, chopped
- 2 1/2 cups celery, chopped
- 1 5-ounce can tuna, packed in water, drained
- 1 15-ounce can beans, white, drained
- 2 tablespoons Parmesan cheese, grated
- 1/4 cup white vinegar
- 1 tablespoon vegetable oil
- 1/2 teaspoon dill, dried
- 1 teaspoon garlic, minced
Directions
- Wash and trim vegetables. Chop into bite size pieces. Place in large bowl.
- Combine vinegar, dill (or other herbs), garlic and oil. Pour over vegetables.
- Drain and rinse beans. Break up tuna into smaller chunks.
- Combine vegetables, beans and tuna; toss gently.
- Marinate salad overnight to combine flavors.
- 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 157
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 12mg
4%
Sodium 455mg
19%
Potassium 523mg
15%
Total Carbohydrates 22g
7%
Dietary Fiber 5g
20%
Sugars 9g
Protein 10g
20%
Vitamin A
186%
Vitamin C
10%
Vitamin D0%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
Review this Recipe