Mediterranean tuna salad

I missed you  last week.

We took a spontaneous trip to the beach for spring break, departed mere hours before this occurred, and headed up the  Chesapeake Bay to my husband’s parents house for Easter.

This was a departure from the norm for us…usually the day is an egg hunt at home (apparently you never grow too old for that), followed by church and dinner with traditional fare.

My daughter, who has guest blogged for me in the past, was also away.  With no extra posts queued up for you, I decided to let the week pass in silence.  I hope you all had a week blessed with family and good food.

This recipe makes a big enough batch of protein packed tuna salad for the week. I eat it on dark rye crisp bread (only 45 calories each!).  You could mix it with a salad or have it on celery for extra crunch.  Forget the mayo…this salad is so flavorful, you won’t miss it.

Mediterranean tuna salad

1 14.5 ounce can cannellini beans, drained and rinsed

2 cans packed white tuna in water or olive oil (I prefer Trader Joe’s brand), drained

1 cup roasted red peppers (from jar), rinsed and chopped to make one cup

2 Tbsp capers, drained and rinsed

1/2 cup chopped fresh parsley leaves

juice of 1/2 lemon

3 Tbsp olive oil

2 Tbsp balsamic vinegar

1/2 tsp freshly ground black pepper

Mix all ingredients together in a medium bowl.  Refrigerate.

*other possible additions:  feta cheese, pine nuts, chopped olives


One response to “Mediterranean tuna salad

  1. Pingback: Highlighting National Salad Month | fiercelyfresh

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