Tuna Veggie Antipasto
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Ingredients
- 2 cups carrots (raw, chopped or any of your favorite raw veggies)
- 2 1/2 cups celery (raw, chopped or any of your favorite raw veggies)
- 1 can tuna, in water (6.5 ounce light, drained and flaked)
- 1 can white beans (15 ounces, or your favorite beans)
- 2 tablespoons Parmesan cheese (grated)
- 1/4 cup vinegar (or juice of 2 lemons)
- 1 tablespoon vegetable oil
- 1/2 teaspoon dried dill (or 1 tablespoon fresh dill)
- 1 teaspoon garlic (chopped)
Instructions
- Wash hands with soap and water.
- Wash and trim vegetables. Chop into bite-sized 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.
Nutrition
| Calories | 179 |
|---|---|
| Protein | 14 g |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 11 mg |
| Sodium | 329 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 7 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Farm Fresh Summertime Recipes Connecticut Food Policy Council