Mediterranean Tuna Salad • Apollo Career Center %
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Mediterranean Tuna Salad

1,  15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed

2,  5- to 6-ounce cans 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, divided

4 teaspoons capers, rinsed

1½ teaspoons finely chopped fresh rosemary


½ cup lemon juice, divided

4 tablespoons extra-virgin olive oil, divided

Freshly ground pepper, to taste

¼ teaspoon salt

8 cups mixed salad greens

Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, ¼ cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper.

Combine the remaining ¼ cup lemon juice, 2 tablespoons oil and salt in a large bowl.

Add salad greens; toss to coat.

Divide the greens among 4 plates.

Top each with the tuna salad