NUTRITION

SERVINGS

INGREDIENTS

6 oz Canned tuna in water, drained

0.5 cup Cannellini beans, rinsed and drained

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

2 cup Baby arugula

0.5 cup Cucumber, diced

0.5 cup Cherry tomatoes, halved

2 tbsp Red onion, finely diced

4 whole Kalamata olives, pitted and halved

PREPARATION

• 1

  In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper until well emulsified.

• 2

  Place the drained tuna and rinsed cannellini beans in a large mixing bowl, using a fork to gently flake the tuna into bite-sized pieces.

• 3

  Add the diced cucumber, halved cherry tomatoes, finely diced red onion, and Kalamata olives to the bowl with the tuna and beans.

• 4

  Drizzle the prepared lemon-herb dressing over the ingredients and toss gently with a large spoon to coat everything thoroughly.

• 5

  Arrange the baby arugula on a large plate or in a salad bowl as a fresh base.

• 6

  Spoon the tuna and bean mixture over the arugula and serve immediately while the vegetables are crisp.