Tuna Veggie Antipasto

495 min · Serves 6

Based on a recipe from Farm Fresh Summertime Recipes Connecticut Food Policy Council, via USDA MyPlate Kitchen

What goes in

• 2 cupschopped carrots
• 2½ cupschopped celery
• 1 cantuna in water
• 1 cancanned white beans
• 29.6 mlgrated Parmesan cheese
• ¼ cupvinegar
• 14.8 mlvegetable oil
• 2½ mldried dill
• 4.9 mlchopped garlic

How to cook it

1. Trim and cut the carrots and celery into bite-sized pieces, then place them in a large mixing bowl.
2. Whisk the vinegar, vegetable oil, dill, and chopped garlic together in a small bowl, then drizzle over the cut vegetables.
3. Rinse and drain the white beans thoroughly, and flake the drained tuna into bite-sized flakes.
4. Add the beans, tuna, and grated Parmesan to the bowl with the vegetables, then fold everything together gently to mix.
5. Cover the bowl and refrigerate overnight to allow the flavors to meld, then serve cold.

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