NUTRITION

SERVINGS

INGREDIENTS

5 oz Canned tuna

0.5 cup Cannellini beans

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

5 whole Kalamata olives

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 cup Baby arugula

PREPARATION

• 1

  Drain the canned tuna and the cannellini beans thoroughly to ensure the salad stays crisp.

• 2

  In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, sea salt, and black pepper until the dressing is fully emulsified.

• 3

  Finely dice the cucumber and red onion, and halve the cherry tomatoes and pitted kalamata olives.

• 4

  In a large mixing bowl, combine the tuna, beans, cucumber, tomatoes, onion, olives, and chopped fresh parsley.

• 5

  Pour the lemon-herb vinaigrette over the tuna mixture and toss gently with a fork to combine, keeping some larger chunks of tuna intact for texture.

• 6

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