Mediterranean Tuna Antipasti Salad

15 min · Serves 4

Based on a recipe from Created by the California Walnut Commission, a member of the MyPlate National Strategic Partnership Program, via USDA MyPlate Kitchen

What goes in

• ⅔ cupwalnuts, coarsely chopped
• ½ cupred onion, finely chopped
• ½ cupred bell pepper, chopped
• 2 canswater-packed chunk tuna
• 1 cangarbanzo beans, rinsed and drained
• 29.6 mllemon juice
• 29.6 mlextra virgin olive oil
• 29.6 mlfresh parsley, chopped
• 4 cupsromaine hearts, shredded

How to cook it

1. Combine the walnuts, onion, bell pepper, parsley, tuna, and chickpeas in a large mixing bowl.
2. Stir the ingredients together gently.
3. Whisk the lemon juice and olive oil in a small container until combined.
4. Pour the dressing over the salad mixture and toss lightly to coat.
5. Add salt and pepper to taste if you like.
6. Arrange the shredded lettuce on a serving platter or divide it into individual bowls.
7. Spoon the tuna salad mixture evenly over the lettuce beds.

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