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Mediterranean Tuna and Caper Salad




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.

 
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