Antipasto Tuna Salad

Lunch

Antipasto Tuna Salad

Liven up your basic tuna salad with the flavors, textures and colors of pickled and fresh veggies. I like to use Mezzetta Italian Mix Giardiniera in this tuna salad, which you can find at most supermarkets in the pickle and olive section. If you don’t already use plain Greek yogurt instead of mayo to make tuna light and creamy, give it a try and thank me later! Place a generous scoop of Antipasto Tuna Salad on top of mixed greens, enjoy it with your favorite crackers or have it as a sandwich.

Antipasto Tuna Salad

Print recipe
  • 2 Servings
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Calories: 208

Nutrition

Serving Size
327g

Servings
2

Calories
208

Carbohydrates
6g

Total Fat
4g

Protein
33g

Sodium
780mg

Fiber
1g

Ingredients

  • 9 oz (can) albacore tuna
  • 8 oz Italian Mix Giardiniera
  • 3 green onions, thinly sliced into rounds
  • 1 rib celery, finely chopped
  • 1/4 tsp Italian seasoning
  • 3 tbsp Greek yogurt, plain
  • ground black pepper

Directions

  • Step 1

    Open can of tuna, drain and place in a medium size bowl. Using a fork, break apart chunks of tuna so it is flaky. Set aside.

  • Step 2

    Drain liquid from giardiniera and chop into similar size pieces.

  • Step 3

    Add giardiniera, green onion and celery to the bowl of tuna. Then, add Italian seasoning, Greek yogurt and black pepper. Stir well to combine all ingredients evenly.  Refrigerate and serve cold.

Serving Size

This recipe makes two larger servings or four smaller servings. I recommend doubling the recipe if you are serving four adults and/or older children.

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