Ingredients
2 cups carrot (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)
Steps
Wash hands with soap and water.
Wash and trim vegetables. Chop into bite size 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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 179 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 11 mg |
| Sodium | 329 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 7 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 14 g |
| Vitamin D | 0 mcg |
| Calcium | 124 mg |
| Iron | 3 mg |
| Potassium | 717 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Tuna Veggie Antipasto. Recipe source: Farm Fresh Summertime Recipes Connecticut Food Policy Council. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.