Mediterranean tuna antipasto salad

Indulge in the flavors of the Mediterranean with this refreshing tuna antipasto salad. Packed with vibrant ingredients for a burst of taste in every bite!

Ingredients:

• 1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
• 2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note)
• 1 large red bell pepper, finely diced
• ½ cup finely chopped red onion
• ½ cup chopped fresh parsley, divided
• 4 teaspoons capers, rinsed
• 1 ½ teaspoons finely chopped fresh rosemary
• ½ cup lemon juice, divided
• 4 tablespoons extra-virgin olive oil, divided
• Freshly ground pepper, to taste
• ¼ teaspoon salt
• 8 cups mixed salad greens

Instructions:

1. Mix together beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup of lemon juice, and 2 tablespoons of oil in a medium bowl. Sprinkle some pepper for seasoning. In a separate large bowl, blend the remaining 1/4 cup of lemon juice, 2 tablespoons of oil, and salt. Put salad greens into the bowl and mix well. Distribute the greens evenly among 4 plates. Finally, add a portion of the tuna salad on top of each plate.

Summary:

• Calories: 2609 kcal
• Fat: 86 g
• Protein: 161 g
• Carbs: 322 g
• Potassium: 5161 mg
• Magnesium: 526 mg