Vegan Faux Tuna Antipasto Salad

White Bean and “Tuna” Antipasto Salad

Finding a recipe to feature celery for my veggie recipe challenge was a bit tough. I considered doing a celery soup or something, but when I ran across this recipe for Tuna Antipasto Salad I knew it was perfect. I know what you’re thinking. “How on earth do I replicate tuna in a recipe?” But it’s actually much easier than you think. Check out my post on vegan jackfruit faux “tuna” which will provide the fish substitute for this White Bean and “Tuna” Antipasto Salad.

I love the elements of this salad. It’s perfectly balanced with the tart lemon dressing, the salty olives and capers, the creamy beans. And the crunchy celery, which makes up a surprising amount of the salad, is refreshing and perfect. Celery is a popular Mediterranean herb with an aromatic and strong flavor. It’s a fiber-rich, low-calorie veggie, providing good amounts of folic acid, riboflavin, niacin and Vitamin C. Celery is an excellent source of Vitamin K. It’s a wonderful component of this recipe, and I hope you enjoy!

Vegan White Bean and Tuna Antipasto Salad

 

White Bean and “Tuna”

Antipasto Salad

Serves 4

  • 1/2 recipe Faux Tuna Canned in Oil (find it here)
  • 1 can white beans, drained and rinsed
  • 2 cups celery, thickly sliced
  • 1/4 cup Kalamata olives, roughly chopped
  • 2 Tbs capers, drained
  • 2 Tbs flat leaf Parsley, chopped
  • 1 tsp minced garlic
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 2 roasted jarred red peppers
  • salt and fresh ground pepper
  • lemon slices, for garnish

Vegan Faux Tuna Antipasto Salad

In a bowl, whisk together olive oil, lemon juice and minced garlic. Set aside.

Combine faux tuna, beans, celery, Kalamata olives, capers, and parsley. Gently toss with dressing and season to taste with salt and a good amount of pepper.

Slice roasted red peppers in quarters and arrange on plates. Top with tuna salad and garnish with lemon slices. Serve.

White Bean Antipasto Salad

Vegan Antipasto Salad

Stay tuned for tomorrow’s recipe featuring a new veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 32 days of recipes, here they are:

Printable Version:

White Bean and "Tuna" Antipasto Salad
 
Author:
Serves: 4
Ingredients
  • ½ recipe Faux Tuna Canned in Oil (find it here)
  • 1 can white beans, drained and rinsed
  • 2 cups celery, thickly sliced
  • ¼ cup Kalamata olives, roughly chopped
  • 2 Tbs capers, drained
  • 2 Tbs flat leaf Parsley, chopped
  • 1 tsp minced garlic
  • ¼ cup olive oil
  • juice of 1 lemon
  • 2 roasted jarred red peppers
  • salt and fresh ground pepper
  • lemon slices, for garnish
Instructions
  1. In a bowl, whisk together olive oil, lemon juice and minced garlic. Set aside.
  2. Combine faux tuna, beans, celery, Kalamata olives, capers, and parsley. Gently toss with dressing and season to taste with salt and a good amount of pepper.
  3. Slice roasted red peppers in quarters and arrange on plates. Top with tuna salad and garnish with lemon slices. Serve.

 

Leave a Reply