Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Tuna Veggie Antipasto
Herbs really give this salad a real zest. Marinate overnight in the refrigerator to allow flavors to blend. If you don't have the vegetables listed, substitute whatever veggies you have on hand.
Herbs really give this salad a real zest. Marinate overnight in the refrigerator to allow flavors to blend. If you don't have the vegetables listed, substitute whatever veggies you have on hand.
Ingredients
- 2 piece(s) Carrots, raw, chopped or any of your favorite raw veggies
- 2 piece(s) Celery, raw, chopped or any of your favorite raw veggies
- 6.5 cups Tuna, in water (light, drained and flaked)
- 15 cup White beans (or your favorite beans)
- 2 tbsp Parmesan cheese grated
- 1 tbsp Vinegar juice of lemons
- 1 tbsp Vegetable oil
- 1/2 tsp Dried dill
- 1 piece(s) Garlic chopped
Instructions
- Wash and trim vegetables. Chop into bite-sized pieces. Place in large bowl.
- Combine vinegar, dill (or other herbs), garlic, and oil. Pour over vegetables.
- Drain and rinse beans. Break up tuna into smaller chunks.
- Combine vegetables, beans, and tuna; toss gently.
- Marinate salad overnight to combine flavors.
- Chill and serve as a light summer lunch or as a picnic side dish.
Storage and Meal Prep Tips
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