Mediterranean Antipasto Tuna Salad - 2 Guiding Stars
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What’s better than tuna with mayo? This recipe: no contest. Tuna’s salty flavor is genius with beans, veggies, and capers. With ingredients this flavorful, any dressing more than a little lemon juice and olive oil would be overkill.

Tip: If you want to make this ahead, keep the greens separate until right before you serve.


  • 1 can (15.5 oz.) cannellini beans, drained and rinsed
  • 2 cans (5 oz.) water-packed chunk light tuna, drained and flaked
  • 1 large red bell pepper, finely diced
  • ½ cup finely chopped red onion
  • ½ cup chopped fresh parsley
  • 4 tsp. capers, rinsed (optional)
  • ½ tsp. rosemary
  • ½ cup lemon juice, divided
  • 4 Tbsp. olive oil, divided
  • Pepper to taste
  • ⅛ tsp. salt
  • 8 cups salad greens


  1. Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, ¼ cup lemon juice, and 2 tablespoons oil in a medium bowl. Season with pepper.
  2. In a large bowl, combine the remaining lemon juice and oil with salt. Add salad greens and toss to coat.
  3. Divide the greens onto individual plates and top with the tuna salad.
Nutritional analysis per serving: Calories 315; Total Fat 15.5g (21% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 25mg (8% DV); Sodium 330mg (14% DV); Total Carbohydrate 22g (8% DV); Dietary Fiber 7.5g (25% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 24g; Vitamin D 0% DV; Calcium 15% DV; Iron 30% DV; Potassium 15% DV; Vitamin K 540% DV; Vitamin C 130% DV; Vitamin A 70% DV.
Recipe by Guiding Stars at
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