A filling meal made with white tuna, garbanzo beans, vegetables, and balsamic dressing is packed with protein, vitamins, and fiber.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (12 ounce) can albacore tuna in water, drained and flaked
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- ½ cup halved black olives
- ½ English (seedless) cucumber, coarsely chopped
- 1 small red bell pepper, coarsely chopped
- 1 bunch green onions, chopped
- 1 bunch fresh parsley, chopped
- ½ cup balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic
- 1 ½ teaspoons dried oregano
- ½ teaspoon coarsely ground black pepper
- 1 (10 ounce) bag fresh baby spinach
Instructions
- Combine flaked albacore tuna, garbanzo beans, black olives, English cucumber, red bell pepper, green onions, and parsley in a bowl.
- Blend balsamic vinegar, extra-virgin olive oil, garlic, dried oregano, and ground black pepper in a separate bowl using an immersion blender until garlic is pureed. Stir dressing into tuna and combine well. Serve over baby spinach.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 8 g |
| Protein | 28 g |
| Saturated Fat | 2 g |
| Sodium | 763 mg |
| Sugars | 7 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Great healthy option! Loved the flavors. Made as written
This tuna salad is fantastic and a new favorite for me and my best friend. A few things we changed: replaced the green onion with one small white onion, took out the garbanzo beans, used less parsley, and added some feta cheese to give it a Mediterranean flare. It goes really well with some Mediterranean flavored pita chips.
This was super good!! I love it!!!
I really enjoyed this dish, I felt I was heavy on the vinegar but I filled the recipe anyway to see, and too my surprise it was just right. Very tasty I will definietly make this dish again. I also added a couple photos because it did not have any. 😀 Thank you for submitting this tasty dish.
I followed the recipe exactly and I found there was way to much parsley for my taste. I’d maybe do 1/2-2/3 of what it calls for. I’d probably add another can of tuna and maybe some more red peppers. I found there was a bit too much vinegar in the dressing but I did like the taste of it. Overall it’s very good. I would just tweak it a bit.
this is a great healthy lunch. i skipped the green onion and parsely, and diced up a small red onion and some fresh thyme leaves instead. and i didn’t have spinach so i just scooped it onto pretzels, and its even good by itself.
This was so good! Had to change it slightly. I didn’t have any peppers, and I don’t care for onions. I only had dried parsley. Also, only had a reg. cucumber, so I cut most of the seeds out. Really delicious and great for a hot day! Thanks for the recipe!
Very good, authentic Italian version of tuna salad. I like to increase the garlic and add chopped celery and other veggies (cucumber, bell pepper, whatever I have handy). There’s lots of flexibility with this recipe…you can modify it to your family’s tastes.