FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Lemony Tuna And White Bean Antipasto Salad

Photo: Food & Wine

Comments

Add a comment

Ingredients

1/4 cup plus 2 tablespoons fresh lemon juice

1/4 cup plus 2 tablespoons fruity extra-virgin olive oil, plus more for drizzling

Two 6-ounce cans olive oil—packed tuna, drained and broken into large chunks

One 19-ounce can cannellini beans, drained and rinsed (about 1 1/2 cups)

24 pitted Calamata olives, coarsely chopped

2 cups thickly sliced celery hearts and leaves

2 tablespoons capers, drained, or if packed in salt, rinsed

2 heaping tablespoons finely chopped flat-leaf parsley

2 teaspoons finely grated lemon zest

1 teaspoon minced garlic

Freshly ground pepper

2 roasted red peppers from a jar or 4 piquillo peppers from a jar

kosher salt

4 lemon slices, for garnish

You might also like

Mediterranean Tuna Antipasto Salad
Eating Well
Caesar Antipasto Salad
Kraft Foods
Antipasto Salad
Real Simple
Antipasto Salad
Real Simple
Italian Antipasto Salad
Skinny Taste
Antipasto Chicken Salad
Food & Wine
Antipasto Salad
Real Simple
Simple Antipasto Salad
Donal Skehan
Antipasto Salad With Basil Dressing
Epicurious
Antipasto Salad
Epicurious