Mediterranean Tuna Salad Recipe
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 3 celery ribs, chopped
- 1 small sweet red pepper, chopped
- 4 green onions, chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons spicy brown mustard
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (5 ounces each) white water-packed tuna
- 4 cups shredded lettuce
- 1/2 cup crumbled feta or blue cheese, optional
- 1. In a large bowl, combine the beans, celery, red pepper and onions. In a small bowl, whisk the oil, vinegar, mustard, basil, salt and pepper. Pour over bean mixture; toss to coat. Gently stir in tuna.
- 2. Serve over lettuce. Sprinkle with cheese if desired. Yield: 4 servings.
1-1/2 cups: 282 calories, 11g fat (2g saturated fat), 30mg cholesterol, 682mg sodium, 23g carbohydrate (6g sugars, 6g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
Reviews for Mediterranean Tuna Salad
"Nice choice for dinner on a hot summer night."
"Delicious...Made this morning to take to work. The difference was I threw in the lettuce. Instead of serving it over lettuce. I used black beans & I used 2 cans of Tuna fish . Very flavorful, Loved that there is a recipe out their that doesn't call for mayo. If one eats MORE Mediiterranean food they would be a lot healthier! Yummo"
"Delicious! I added a small finely chopped jalepeno pepper (without seeds) and used fresh basil."
"Awesome, healthier alternative to traditional tuna salad. Only changes I made omitting the cheese and substituted roasted red peppers for the red pepper since I was out of peppers. Definitely make again."
"Made this exactly as written, and tried it with and without the blue cheese. Either way, I did not care for the balsamic vinegar in the dressing."
"This was absolutely delicious. With one non-meat eating daughter and a carnivorous husband, it is difficult to find recipes the whole family can enjoy. This fit the bill perfectly. We followed the recipe exactly (except for substituting dijon mustard for spicy brown), but I can think of many possibilities for adapting it in the future ... adding olives, or capers, or maybe some chopped hard boiled eggs, etc. Thank you, Renee Nash! Much appreciated."
"Excellent! My daughter and I loved it and we are making it again. So tasty and healthy, too."
"This was really great!! Instead of dried basil, I tossed in about a 1/3 cup of fresh basil, torn up. My husband loved it, and it fits in with our diet!"