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Tuna Veggie Antipasto

image of Tuna Veggie Antipasto on a plate
Makes: 6 servings

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 cups carrots (raw, chopped or any of your favorite raw veggies)
  • 2 1/2 cups celery (raw, chopped or any of your favorite raw veggies)
  • 1 can tuna, in water (6.5 ounce light, drained and flaked)
  • 1 can white beans (15 ounces, or your favorite beans)
  • 2 tablespoons Parmesan cheese (grated)
  • 1/4 cup vinegar (or juice of 2 lemons)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon dried dill (or 1 tablespoon fresh dill)
  • 1 teaspoon garlic (chopped)

Directions

  1. Wash hands with soap and water.
  2. Wash and trim vegetables. Chop into bite-sized pieces. Place in large bowl.
  3. Combine vinegar, dill (or other herbs), garlic, and oil. Pour over vegetables.
  4. Drain and rinse beans. Break up tuna into smaller chunks.
  5. Combine vegetables, beans, and tuna; toss gently.
  6. Marinate salad overnight to combine flavors.
  7. Chill and serve as a light summer lunch or as a picnic side dish.

Notes

  • Use salad to fill a pita for a crunchy sandwich.
  • Serve on fresh, washed leafy lettuce.
  • Add cooked rice or pasta.
  • Try balsamic vinegar or 1/2 cup of your favorite salad dressing.
  • Be creative and try different herbs and veggie combinations!

Learn more about:

Source:

Farm Fresh Summertime Recipes
Connecticut Food Policy Council

Nutrition Information

Serving Size: 1 cup (203g)
Nutrients Amount
Total Calories 194
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 8 mg
Sodium 386 mg
Carbohydrates 28 g
Dietary Fiber 7 g
Total Sugars 4 g
Added Sugars included 0 g
Protein 13 g
Vitamin D 0 mcg
Calcium 113 mg
Iron 2 mg
Potassium 685 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 194
Total Fat 4 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.2 g
Omega 3 - EPA 0 g
Omega 3 - DHA 0 g
Cholesterol 8 mg
Carbohydrates 28 g
Dietary Fiber 7 g
Total Sugars 4 g
Added Sugars included 0 g
Protein 13 g
Minerals
Calcium 113 mg
Potassium 685 mg
Sodium 386 mg
Copper 0 mg
Iron 2 mg
Magnesium 71 mg
Phosphorus 212 mg
Selenium 18 mg
Zinc 1 mg
Vitamins
Vitamin A 352 mcg
Vitamin B6 0.3 mg
Vitamin B12 0.5 mcg
Vitamin C 5 mg
Vitamin D 0 mcg
Vitamin E 2 mg
Vitamin K 26 mcg
Folate 109 mcg
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 3 mg
Choline 44 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Protein Foods 1/2 ounces
Vegetables 1 1/4 cups

Write a review

Was very good, easy to make. Could use different vegetables. Versatile in adding the pasta. Was wonderful in winter. Will be fabulous as a summer salad.
03/08/13
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