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Tuscan Tuna Salad

As you may know already, I love incorporating beans into meals whenever I can. This classic Italian salad is packed with protein and dietary fiber. Any fat comes from the olive oil and remember, it's the good kind of fat anyway. The tuna I use is packed in water and this saves many, many grams of fat compared to the tuna packed in oil.

2 14-ounce cans cannellini beans, drained
1 small red onion, chopped
1 large can premium tuna (packed in water), drained
1/3 cup olive oil
1 T. red wine or balsamic vinegar
freshly ground black pepper & salt to taste
1/2 pound pre-washed mixed field greens

Leave the tuna in bite size chunks. Combine all ingredients except the greens in a large bowl and toss gently, as to not break up the tuna.

Place a handful of greens on four plates. Top with salad.

If possible, chill the salad for several hours before serving over the greens.

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