Tuscan Tuna and White Bean Salad – 21 Day Fix Approved

This no mayo tuna salad is dressed with a simple drizzle of olive oil and fresh lemon juice and herbs.

Yields: 6 servings (¾ cup each)

Portion Fix Containers: (per serving): 1 green,  1 yellow, 1 red,  1 tsp.

Ingredients:

• 6 cups arugula
• 3 (10 oz) cans solid white tuna in water, drained (cooked shredded chicken can be used as well)
• 2 cans (15-oz. each) cannellini beans, drained, rinsed
• 1 cup grape tomatoes, halved
• 1⁄3 cup thinly sliced red onion (approx. ½ medium)
• 2 tsp. minced garlic
• 1 Tbsp. finely chopped fresh rosemary
• 1 tsp. sea salt (or Himalayan salt)
• ½ tsp. ground black pepper
• 3 Tbsp. extra-virgin olive oil
• 1/4 cup fresh lemon juice (juice from one lemon)
• 1/2 cup loosely packed, fresh whole basil leaves

Directions:

1. In a large bowl toss arugula, tuna, beans, tomatoes and onion.
2. In a small bowl whisk garlic, rosemary, salt, pepper, oil, and lemon juice to blend.
3. Toss dressing onto arugula, bean and tuna mixture.
4. Stack and roll basil leaves on your work surface and thinly slice
   (chiffonade). Add to bean mixture; toss gently to blend. Enjoy!

Notes:
• Chiffonade is a simple technique in which the leaves of a soft herb are
stacked, rolled, and sliced thin. It is a great way to cut delicate herbs
without bruising and it looks beautiful!