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White Bean and "Tuna" Antipasto Salad

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White Bean and "Tuna" Antipasto Salad

A convenient vegan dinner.

A convenient vegan dinner.



Yields: 4 Servings


1⁄2 can Can of Faux Tuna (in oil)
1 can White beans, drained and rinsed
2 cups Celery, thickly sliced
1⁄4 cup Kalamata olives, roughly chopped
2 tablespoons Capers, drained
2 tablespoons Flat leaf Parsley, chopped
1 teaspoon Minced garlic
1⁄4 cup olive oil
1 Juice of 1 lemon
2 Roasted jarred red peppers
1 pinch Salt and fresh ground pepper
1 Lemon (sliced)


In a bowl, whisk together olive oil, lemon juice and minced garlic. Set aside.
Combine faux tuna, beans, celery, Kalamata olives, capers, and parsley. Gently toss with dressing and season to taste with salt and a good amount of pepper.
Slice roasted red peppers in quarters and arrange on plates. Top with tuna salad and garnish with lemon slices. Serve.

Source: http://bodymindfreedom.com/white-bean-and-tuna-antipasto-salad/

Ryan R

Greetings veg community! My name is Ryan and I'm a writer for Clearly Veg. I'm a vegetarian that writes and trains/teaches grappling (Brazilian Jiu-Jitsu & wrestling) full-time. My goal is to educate readers about the political and environmental state of the world, and how that long-standing model of living affects the world around us. I especially like digging into what we eat, how we get said food, and the aftermath of this very large and political process. If I can help a few athletes get beyond the swarm of misinformation that surrounds the possibility of them going a more "veg" direction - even better. About The Author:

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