Mediterranean Tuna Antipasti Salad

Name: Mediterranean Tuna Antipasti Salad
Yield: 4 servings
Ingredients: 2/3 cup walnuts, coarsely chopped; 1/2 cup red onion, finely chopped; 1/2 cup red bell pepper, chopped; 10 ounces water-packed chunk tuna (2 5-ounce cans); 1 15.5-ounce can garbanzo beans, low sodium, drained and rinsed; 2 tablespoons lemon juice; 2 tablespoons extra virgin olive oil; 2 tablespoons fresh parsley, chopped; 4 cups romaine hearts, shredded

Source: Created by the California Walnut Commission, a member of the MyPlate National Strategic Partnership Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Try this fresh take on tuna salad. It's delicious with walnuts, garbanzo beans, veggies, and a lemony vinaigrette dressing.

Makes

4 servings

Ingredients

2/3 cup walnuts, coarsely chopped
1/2 cup red onion, finely chopped
1/2 cup red bell pepper, chopped
10 ounces water-packed chunk tuna (2 5-ounce cans)
1 15.5-ounce can garbanzo beans, low sodium, drained and rinsed
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, chopped
4 cups romaine hearts, shredded

Directions

Wash hands with soap and water.
Place walnuts, onion, bell pepper, parsley, tuna, and garbanzo beans in a large bowl and mix lightly.
Whisk together lemon juice and olive oil and drizzle over salad; stir lightly to coat ingredients with dressing. Season with salt and pepper, if desired.
Place lettuce on a platter or divide between 8 salad bowls. Top with equal amounts of salad.

Notes

Learn more about: Onions Bell Peppers Lemons Herbs Lettuce

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.