Do you want your tuna to pop with flavor? Mix up some balsamic vinegar, oregano, and black pepper to make this salad a showstopper.
Prep Time: 25 minutes
Makes: 4 servings
Ingredients
- 2 roma tomatoes, chopped
- 2 tablespoons capers, drained
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/8 teaspoon dried oregano, crushed, or 1/2 teaspoon chopped fresh oregano
- 1/8 teaspoon kosher salt
- Dash freshly ground black pepper
- 6 cups packaged European-style torn mixed salad greens
- 2 6-ounce cans chunk white tuna (packed in water), drained and broken into chunks
- 1 cup canned garbanzo beans (chickpeas), rinsed and drained
- 1 cup fresh green beans, blanched*
- 1/4 cup pitted kalamata olives, quartered
- 4 teaspoons extra-virgin olive oil
- 4 teaspoons balsamic vinegar
Instructions
1. In a small bowl combine tomatoes, capers, 2 tablespoons oil, 2 tablespoons balsamic vinegar, oregano, kosher salt, and pepper; set aside.
2. On 4 serving plates, arrange torn salad greens, tuna chunks, garbanzo beans, green beans, olives, and tomato mixture. Drizzle the 4 teaspoons oil and the 4 teaspoons balsamic vinegar evenly over salads.
Nutrition Facts
- 324 calories
- 6 g total fat
- 2 g saturated fat
- 36 mg cholestorol
- 775 mg sodium
- 21 g carbs
- 5 g fiber
- 25 g protein
*Note: To blanch the green beans, wash them and remove ends and strings. Leave beans whole or snap in half. In a covered medium saucepan, cook green beans in a small amount of boiling, lightly salted water for 10 to 15 minutes or until crisp-tender. Drain; place in ice water until chilled. Drain well.
