Mediterranean Tuna Salad

Photo By: Taste of Home

Here is a recipe Adam and I LOVE.  I made it again last night, and it was DELISH!  I am unable to eat feta, so Adam sprinkles it on individually.  If you can tolerate dairy though, the feta gives it just the right touch.


Ingredients

• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 3 celery ribs, chopped
• 1 small sweet red pepper, chopped
• 4 green onions, chopped
• 2 tablespoons olive oil   (We like to double this)
• 2 tablespoons balsamic vinegar
• 2 tablespoons spicy brown mustard  (We also like to double this)
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (5 ounces each) white water-packed tuna
• 4 cups shredded lettuce (We use butter lettuce)
• 1/2 cup crumbled feta or blue cheese (Optional)

Directions

• In a large bowl, combine the beans, celery, red pepper and onions. In a small bowl, whisk the oil, vinegar, mustard, basil, salt and pepper. Pour over bean mixture; toss to coat. Gently stir in tuna.
• Serve over lettuce. Sprinkle with cheese if desired. Yield: 4 servings.

Nutrition Facts (before doubled ingredients): 1-1/2 cups tuna salad with 1 cup shredded lettuce (calculated without cheese) equals 282 calories, 11 g fat (2 g saturated fat), 30 mg cholesterol, 682 mg sodium, 23 g carbohydrate, 6 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.