Tuna Antipasto

This tuna and bean salad is light, refreshing and so quick to prepare. There is no mayo involved so its perfect for those summer picnics! This salad is tasty on a bed of greens or stuffed into these homemade pitas for a no-utensils-needed meal. 

 

Tuna Antipasto
Ingredients:

• 1 can of garbanzo beans, drained
• 2 small cans of tuna, drained
• 1/2 bell pepper, diced (the red ones look pretty in this salad)
• 1/2 small onion, diced
• 1 heaping tablespoon of capers
• 1/4 cup lemon or lime juice
• 2 tablespoons olive or avocado oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• salt and pepper to taste

Directions:
Combine everything but the tuna into a medium bowl. Mix well. Add tuna and toss just until combined. Chill until ready to serve. I like this salad better the next day when all the flavors have had a chance to meld.

adapted from Eating Well

Yields: 4 servings