Art of Natural Living

Tuna Antipasto Salad

By Inger Apr 21, 2019 July 4th/Memorial Day, Main Dish, Summer 21 Comments
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With artichokes, tuna, chickpeas, olives and grape tomatoes, this tuna antipasto salad would be perfect for a summer picnic or potluck.  With artichokes, tuna, chickpeas, olives and grape tomatoes, this tuna antipasto salad would be perfect for a summer picnic or potluck.

Picnic season is just around the corner.  Yes, that’s sometimes hard to believe.  But you can’t plan too early!  So today I am making a tuna antipasto salad that would be perfect for a picnic on the road. 

Not to mention a nice backyard gathering. 

With artichokes, tuna, chickpeas, olives and grape tomatoes, this tuna antipasto salad would be perfect for a summer picnic or potluck.The recipe dates back to my college days.  I had started hanging out with health-conscious people–and was trying to fit in.  So, I created this recipe out of all kinds of healthy things I enjoyed eating.  My mother, surprised and proud, remarked, “It’s kind of like a tuna antipasto.” 

Well I had no idea what that meant, but in the end, the name stuck.

With artichokes, tuna, chickpeas, olives and grape tomatoes, this tuna antipasto salad would be perfect for a summer picnic or potluck.

Picnic time?

Recently a blogging friend, Karen of Backroad Journal posted an antipasto salad recipe that got me thinking of the salad again.  Could I remember what was in it?

So before recreating it, I decided to look up the formal definition.  Per Wikipedia “Antipasto is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses, pickled meats, and vegetables in oil or vinegar. “ 

Slicing olives for antipasto

What to include???

Well that sounded more like a big charcuterie plate than my recipe.  But since it is an antipasto salad and other sources included tuna, I think the name works just fine.

Back in the day–and again now–we ate the salad straight with a good bread on the side.  But I think it would be lovely mounded onto arugula or as a bruschetta topping.

With artichokes, tuna, chickpeas, olives and grape tomatoes, this tuna antipasto salad would be perfect for a summer picnic or potluck.

Mmmm

Yes, now I’m even more excited for picnic season!  For more picnic friendly ideas, check out these links from some of my blogging friends.

Portable Picnic Food

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Tuna Antipasto Salad
Yields 6
With artichokes, tuna, chickpeas, olives and grape tomatoes, this tuna antipasto salad would be perfect for a summer picnic or potluck. 
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
263 calories
18 g
132 g
8 g
30 g
2 g
231 g
311 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
231g
Yields
6
Amount Per Serving
Calories 263
Calories from Fat 71
% Daily Value *
Total Fat 8g
12%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 132mg
44%
Sodium 311mg
13%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
11%
Sugars 2g
Protein 30g
Vitamin A
8%
Vitamin C
15%
Calcium
7%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2 12 oz cans Tuna in water
  2. 1 15 oz can Chickpeas
  3. 1 large can quartered Artichoke hearts
  4. ¼ cup chopped Parsley
  5. 3 Hard boiled eggs, chopped or sectioned
  6. 1 med Onion
  7. 1 T Capers
  8. ½ c chopped Olives
  9. 2 t Garlic powder
  10. ¼ cup Lemon juice
Instructions
  1. Toss together all ingredients except garlic powder and lemon juice.
  2. Sprinkle salad with garlic powder then drizzle with lemon juice
  3. Toss again a few times, until mixed.
  4. Keep refrigerated until time to serve.
beta
calories
263
fat
8g
protein
30g
carbs
18g
more
Art of Natural Living https://artofnaturalliving.com/

21 thoughts on “Tuna Antipasto Salad”

  3. Juliana

    Oh Inger, this is such a tasty tuna dish…especially now that the weather is getting warm…I love the ingredients you have in it…super delicious. Thanks for the recipe and have a wonderful rest of the week!

    Reply ↓
  4. Karen (Back Road Journal)

    Inger I remember when you told me about your mother naming your dish a tuna antipasto. I think it looks great and I’ll be trying it over the summer. Thank you very much for the mention, it is much appreciated.

    Reply ↓
    1. Inger Post author

      Thanks Balvinder! Canned tuna is so nice to work–love how easy it is to keep around!

      Reply ↓
    1. Inger Post author

      Thank you so much! And my daughter would agree on the breakfast–she actually did polish off the leftovers before heading off to school 🙂

      Reply ↓
    1. Inger Post author

      Thanks for letting me know Tandy. I just realized I had a couple technical issues–my bot stopper started blocking one of my mail senders which meant no email went out to some people for a couple weeks. That should be fixed now so let me know if you are still having problems.

      Reply ↓
    1. Inger Post author

      Thanks–and don’t forget the good ol’ tuna melt. I did one with salmon recently and it felt so fun and nostalgic!

      Reply ↓

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