Antipasto Tuna Salad

Are you tire of eating the same thing for lunch each day? The origin of this tuna salad came from the intersection of boredom (I was tired of the same old tuna salad) and a filling I created for an appetizer. What I came up with was a cross between traditional tuna salad and an antipasto. It’s loaded with roasted red peppers, prosciutto, mozzarella, olive oil and fresh parsley. This salad can be served on Italian bread for a sandwich, used as a topping for bruschetta, or put on top of arugula for a salad.

Makes 6-8 servings

Ingredients

½ C Roasted Red Peppers (drained and diced)
4 oz. thinly sliced Prosciutto (diced) *
6 oz. Fine Shredded Part Skim Mozzarella
2 TBS Extra Virgin Olive Oil
1 TBS Fresh Parsley (chopped)

¼ C Greek Yogurt*
2 5oz Can Bumble Bee Tonno in Olive Oil (drained) *

Fresh Ground Pepper to Taste

Mix all ingredients in a medium bowl. Leftovers can be stored in the refrigerator for up to 2 days in a closed container.

Serving Suggestions

• Salad - Serve on a bed of arugula or any other salad greens
• Sandwich – Serve on fresh sliced Italian round loaf or on rolls with some arugula.
• Bruschetta – Place on slices of toasted Italian bread, top with additional mozzarella and place under the broiler until the cheese has melted.

* Pronto Substitutes

Tonno – Tonno is the Italian name for tuna. Substitute any solid white albacore tuna, however packed in olive oil is best.

Prosciutto – You can substitute 4 oz of thin sliced deli ham.

Greek Yogurt – You can substitute plain yogurt.

To print a copy of this recipe go to Antipasto Tuna Salad.