(white kidney beans or use canned beans rinsed thoroughly)
Roasted Shallot Vinaigrette (see recipe)
, washed and dried
1. Place the tuna in a medium-sized bowl and squeeze the lemon all over the tuna.
2. Add the onion, parsley, beans and Roasted Shallot Vinaigrette to the tuna and gently mix together.
3. Divide the arugula equally on 4 chilled plates and place the tuna mixture on top. Garnish with the olives and cherry tomatoes.
Serving Size: about 1 1/2 cups of salad
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin
Vitamin B3 - Niacin