Tuna Veggie Antipasto
Servings
61 cup each
Ingredients
Instructions
  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 Notes

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.
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