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Tuna antipasto salad

Tuna antipasto salad


1 large red bell pepper
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 small garlic clove, crushed through a press
1/4 teaspoon ground black pepper
2 cups chopped cabbage, or 1 (10-ounce) bag coleslaw blend
1 (14‑ounce) can quartered artichoke hearts in water (not marinated), rinsed in a colander
1 (5‑ounce) can water-packed low-sodium tuna, drained
8 large reduced-sodium olives, sliced (try Musco Family Olive Company "Pearls") 


Roast the peppers (can do 2-3 days ahead): Preheat your toaster oven to Broil and line the baking tray with foil. Place the bell pepper on the tray and roast, turning occasionally with tongs, until charred in spots, 30–40 minutes. Transfer the pepper to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. With a paring knife, remove the skin, stems, and seeds. Slice into 1-inch strips.

In a medium bowl, whisk together vinegar, olive oil, garlic and black pepper; add the bell pepper strips, the cabbage, artichoke hearts, tuna and olives. Toss gently to coat. Cover and refrigerate at least 1 hour to allow flavors to blend.




Prep Time

30-40 MINUTES (plus 1 hour chill time)

Cook Time

Nutrition facts

Serving Size 1 cup
Calories 140
Fat 5 g
Sat Fat 0.5 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 320 mg
Carbohydrate 13 g
Fiber 3 g
Protein 12 g

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