Tuna Veggie Antipasto

By Fruits & Veggies - More Matters
Try serving this at your next party or picnic, it's sure to be a hit!

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  • Prep Time: 15 minutes, not including marination time


Serves: 6
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Yellow/Orange, White, Green


2 cups carrots, chopped

2 1/2 cups celery, chopped

6 ounces tuna, in water (light, drained and flaked)

1 can (15 ounces) white beans

2 Tbsp Parmesan cheese, grated

1/4 cup vinegar

1 Tbsp vegetable oil

1/2 tsp dried dill

1 tsp garlic (chopped)


  1. Wash and trim vegetables. Chop into bite-size pieces. Place in a large mixing bowl.
  2. Combine vinegar, dill, garlic and oil. Pour over vegetables.
  3. Drain and rinse beans.  Break up tuna into smaller chunks.
  4. Combine vegetables, beans and tune; toss gently.
  5. Marinate salad overnight to combine flavors.
  6. Chill and serve.

Nutritional Information

  • Calories:    180
  • Carbohydrates:    21g
  • Total Fat:    3.5g
  • Cholesterol:    10mg
  • Saturated Fat:   0.5g
  • Dietary Fiber:    5g
  • % of Calories from Fat:    0.18%
  • Sodium:    110 mg
  • Protein:    15g
  • Recipe Credit
  • Connecticut Food Policy Council, Farm Fresh Summer Recipes



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