Tuna and White Bean Salad

Courtesy of Shape® Magazine

Ingredients:

• 1 cup string beans, washed and ends trimmed
• 1 6-ounce can water-packed tuna, drained
• ½ cup red onion, thinly sliced
• ¼ cup celery, thinly chopped
• ½ cup canned white beans (Canellini), drained and rinsed
• ½ tablespoon olive oil
• ½ tablespoon red wine vinegar
• 1 tablespoon chopped Italian parsley
• 2 cups arugula

Cooking Instructions:

1. Fill a large pot with water and bring to a boil. Add string beans and cook for 3 minutes, until al dente.

2. Drain and place beans in a bowl of ice water to prevent further cooking. When fully cooled, remove beans, dry, and cut into bite–size pieces.

3. Add tuna to a large bowl and gently break up the pieces with a fork. Add string beans, onion, celery, white beans, oil, vinegar, and parsley and toss to combine. Season to taste with salt and pepper.

4. Place arugula on a large serving platter and top with tuna salad.

Serves: 2

Prep Time: 10 minutes

Cook Time: 5 minutes