1 (6-ounce) can Chicken of the Sea Very Low Sodium Tuna, drained

1 (15-ounce) can Eden Organics No Salt Added Cannellini (white kidney) Beans, drained and rinsed

1 teaspoon capers, nonpareil in brine, drained, rinsed, and crushed or minced

1 small red onion, ½ minced and

½ thinly sliced

2 large tomatoes, peeled, seeded, and chopped

1 tablespoon balsamic or red wine vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon water

⅛ teaspoon mustard powder

⅛ teaspoon fresh ground black pepper

Pinch dried red pepper flakes, crushed

3 fresh basil leaves, minced

1 tablespoon minced fresh parsley

2 cups salad greens, torn into bite-size pieces

2 teaspoons grated Parmesan cheese

• Add the drained tuna to a medium-size bowl and break it into bite-size pieces with a fork. Add the beans, capers, minced onion, and tomatoes; mix well.

• In a small jar, combine the red wine vinegar, oil, water, mustard power, pepper, dried pepper flakes, basil, and parsley; cover the jar and shake until the dressing is emulsified. Pour the dressing over the tuna mixture; mix well and set aside.

• Place 1 cup of the salad greens on each of 2 serving plates. Top with the onion slices and tuna mixture. Grind some additional black pepper over the tops of the salads, if desired, and top each with 1 teaspoon of freshly grated Parmesan cheese; serve immediately.

Shop Wisely

Avoid the expensive varieties of tuna packed in olive oil. Instead, opt for no-salt-added varieties. Tuna is a salt-water fish, so it has a naturally salty flavor. Buying tuna packed in water lets you choose the amount and quality of olive oil you add.