Tuna Antipasto Salad
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.
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.
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. “
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.
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
- Beauty and the Beat Rose Apple Tart by Simply Inspired Meals
- Carrot Kohlrabi Coleslaw by A Kitchen Hoor’s Adventures
- Pan Bagna by Our Good Life
- Peach Crumble Bars by Hezzi-D’s Books and Cooks
- Sour Cream and Chive Deviled Eggs by Cheese Curd In Paradise
- Spring Smörgåsbord by Culinary Adventures with Camilla
- Summer Pasta Salad by Sweet Beginnings
- Tuna Antipasto Salad by Art of Natural Living
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Tuna Antipasto Salad
Ingredients
- 2 12 oz cans Tuna in water
- 1 15 oz can Chickpeas
- 1 large can quartered Artichoke hearts
- ¼ cup chopped Parsley
- 3 Hard boiled eggs chopped or sectioned
- 1 med Onion
- 1 T Capers
- ½ c chopped Olives
- 2 t Garlic powder
- ¼ cup Lemon juice
Instructions
- Toss together all ingredients except garlic powder and lemon juice.
- Sprinkle salad with garlic powder then drizzle with lemon juice
- Toss again a few times, until mixed.
- Keep refrigerated until time to serve.
Nutrition
- Raspberry Plum Streusel Pie
- Creamy Gougères Cheese Puffs
I’ve been craving tuna salads lately. This one is going on the menu!! Looks packed with flavor.
I’m swooning over this, Inger! I love canned tuna and this antipasto looks so flavorful and delicious! This could seriously be a weekly meal for me.
I think I practically lived on this in college Thao…
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!
Thanks Juliana–so excited to take this out on a picnic!
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.
Well thanks for all the inspiration Karen!
I’m going to have to make this! My daughter loves tuna and she like to add more random things for salad or toast.
Thanks Balvinder! Canned tuna is so nice to work–love how easy it is to keep around!
Hi, love to read your article and the recipe is perfect for summer picnics and for breakfast also.
Thank you so much! And my daughter would agree on the breakfast–she actually did polish off the leftovers before heading off to school 🙂
I love salads like this. I have subscribed to your feed but I am not getting notification of your posts. I will have to try and figure out why. Sorry I’ve been so scarce.
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.
This looks wonderful! I love all the yummy mix-ins in this salad! It looks perfect for a picnic!
Thanks–all we need is picnic season!
We like tuna but never know what to do with it. This Anitpasto salad sounds filling and delicious!
Thanks–and don’t forget the good ol’ tuna melt. I did one with salmon recently and it felt so fun and nostalgic!
I think my husband would really like this. He’s a big tuna fan. Maybe I’ll make this for him.
I hope he enjoys it!
Oh, I bet this would be fantastic on a bed of arugula! What a great combination of flavors!
Thanks David–yes I think I’ll be trying that next!