Tuna Veggie Antipasto

Ingredients, directions and serving information for Tuna Veggie Antipasto.

• 1/2 cup red onion
• 2 1/2 cups celery
• 1 can tuna, in water
• 1 can white beans
• 2 tablespoons Parmesan cheese
• 1/4 cup vinegar
• 1 tablespoon vegetable oil
• 1/2 teaspoon dried dill
• 1 teaspoon garlic

1. Wash hands with soap and water.
2. Wash and trim vegetables. Chop into bite-sized pieces. Place in large bowl.
3. Combine vinegar, dill (or other herbs), garlic, and oil. Pour over vegetables.
4. Drain and rinse beans. Break up tuna into smaller chunks.
5. Combine vegetables, beans, and tuna; toss gently.
6. Marinate salad overnight to combine flavors.
7. Chill and serve as a light summer lunch or as a picnic side dish.