NUTRITION

SERVINGS

INGREDIENTS

6 oz Canned skipjack tuna in water

0.5 cup Cannellini beans

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 cup Baby arugula

0.5 cup Cherry tomatoes

0.5 cup Cucumber

2 tbsp Red onion

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it gently with a fork.

• 2

  Rinse and drain the cannellini beans, then add them to the bowl with the tuna.

• 3

  In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and black pepper to create the dressing.

• 4

  Add the halved cherry tomatoes, diced cucumber, finely diced red onion, and chopped fresh parsley to the tuna and bean mixture.

• 5

  Pour the dressing over the salad and toss gently to combine all ingredients without mashing the beans.

• 6

  Place the baby arugula on a plate or in a bowl and top with the tuna and bean mixture just before serving.