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!
| 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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