Capers, red onion and fresh herbs give canned tuna and beans a light, fresh taste. Here we serve the tuna salad on a bed of greens. It also works well stuffed into a pita for a sandwich. Give it some extra kick with a pinch of crushed red pepper or cayenne. Serve with olive bread
Makes: 2 servings
Active Time: 25 minutes
Total Time: 25 minutes
Ingredients
1/2 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed, or 1 7-ounce can
1 5- to 6-ounce can water-packed chunk light tuna, drained and flaked (see Note)
1/2 large red bell pepper, finely diced
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley, divided
2 teaspoons capers, rinsed
3/4 teaspoon finely chopped fresh rosemary
4 tablespoons lemon juice, divided
2 tablespoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
1/8 teaspoon salt
4 cups mixed salad greens
PREPARATION
Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 2 tablespoons lemon juice and 1 tablespoon oil in a medium bowl. Season with pepper. Combine the remaining 2 tablespoons lemon juice, 1 tablespoon oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens between 2 plates. Top each with the tuna salad.
TIPS & NOTES
Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna.
