Tuscan Tuna, White Bean & Avocado Salad

Tuscan Tuna

Nothing says, “Spring has arrived” like a fresh and nutritious salad.

1 – can (12 oz) solid white albacore tuna in water, drained
½ cup diced red onion
1 tbsp chopped fresh basil leaves
1 tbsp chopped fresh chives
1 tbsp Best Choice® extra virgin olive oil
1 tbsp Best Choice® lemon juice
1 tbsp Best Choice® red wine vinegar
½ tsp kosher salt
½ tsp Best Choice® ground black pepper
1 cup rinsed and drained Best Choice® white kidney (cannellini) beans
½ cup diced tomato
4 cups spring mix salad greens
1 – medium avocados
1 – thinly sliced French baguette, brushed with oil and toasted (optional)



In medium bowl, flake tuna with fork. Stir in onion, basil, chives, oil, lemon juice, vinegar, salt and pepper. Fold in beans and tomato. Divide greens over 4 individual plates. Cut avocados in half; remove pits and remove avocado flesh from skin using a large spoon. Place 1 avocado half over greens. Spoon tuna mixture into avocado halves on each plate and serve with baguette toasts, if desired.

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