Tuna and Red Pepper Antipasto Recipe

Tuna and Red Pepper Antipasto Recipe

  • 1 (15 ounce) can beans, such as kidney beans, black-eyed peas or fava beans, rinsed
  • 1 small red bell pepper, finely diced
  • 1 (3 ounce) can chunk light tuna, drained and flaked
  • 1/4 cup finely chopped red onion
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons capers, rinsed
  • 3/4 teaspoon finely chopped fresh rosemary
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste
  1. Place beans, bell pepper, tuna, onion, lemon juice, parsley, oil, capers and rosemary in a medium bowl; stir to combine. Season with salt and pepper.
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