This Italian Tuna Salad is an easy lunch or dinner option when you’re limited on time or on the go. Toss everything together in one big bowl and enjoy!
Italian Tuna Salad
| 1 potato, cubed and boiled | |
| 2-5 oz. can tuna, packed in olive oil | |
| 2 Tbsp. balsamic vinegar | |
| 1/2 tsp. oregano, dried | |
| Salt and pepper to taste | |
| 1-5 oz. bad salad greens | |
| 1-14.5 oz. can green beans, low sodium | |
| 1/4 cup olives, black and pitted | |
| 1 cucumber, chopped | |
| 1/4 cup cherry tomatoes |
From SNP Eating Heart Healthy Nutrition Program | Created by Chef Kelly Armetta, Hyatt Regency Boston
| 1. | Make sure potatoes are pre-cooked by boiling for 15 minutes. |
| 2. | Drain oil from tuna into a bowl. Set tuna aside. |
| 3. | Add to the oil from the tuna can, vinegar, oregano, S&P. Mix dressing well. |
| 4. | Mix greens with potatoes and green beans. |
| 5. | Add raw vegetables, tuna and dressing. |
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