Mediterranean
Tuna and Caper Salad
Do you want your tuna to pop with flavor? Mix up
some balsamic
vinegar, oregano, and black pepper to make this salad a showstopper.
START TO FINISH: 25 minutes
MAKES: 4
servings
Ingredients
2 roma
tomatoes, chopped
2 tablespoons capers, drained
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon dried oregano, crushed, or 1/2 teaspoon chopped fresh
oregano
1/8 teaspoon kosher salt
Dash freshly ground black pepper
6 cups packaged European-style torn mixed salad greens
2 6-ounce cans chunk white tuna (packed in water), drained and broken
into chunks
1 cup canned garbanzo beans (chickpeas), rinsed and drained
1 cup fresh green beans, blanched*
1/4 cup pitted kalamata olives, quartered
4 teaspoons extra-virgin olive oil
4 teaspoons balsamic vinegar
Instructions
1. In a small bowl combine tomatoes, capers, 2
tablespoons oil, 2
tablespoons balsamic vinegar, oregano, kosher salt, and pepper; set
aside.
2. On 4 serving plates, arrange torn salad greens,
tuna chunks,
garbanzo beans, green beans, olives, and tomato mixture. Drizzle the 4
teaspoons oil and the 4 teaspoons balsamic vinegar evenly over salads.
Nutrition Facts
per serving:
324 cal.
6 g total fat (2 g sat.
fat)
36 mg chol
775 mg sodium
21 g carbs
5 g fiber
25 g protein
*Note: To blanch the green beans, wash them and
remove ends and
strings. Leave beans whole or snap in half. In a covered medium
saucepan, cook green beans in a small amount of boiling, lightly salted
water for 10 to 15 minutes or until crisp-tender. Drain; place in ice
water until chilled. Drain well.
