Tuscan Tuna & White Bean Salad

• 85 grams tuna in olive oil cans
• 540 milliliters white kidney beans no salt, drained and rinsed
• 1 1/2 cups grape tomatoes quartered
• 2/3 cup green onions chopped
• 1/4 fresh basil chopped, OR 2 tbsp minced fresh dill
• 2 tablespoons olive oil from the canned tuna
• 2 tablespoons lemon juice freshly squeezed
• 2 teaspoons white wine vinegar or white balsamic vinegar
• 1/2 teaspoon honey
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon minced garlic
• salt

1. Drain the tuna, reserving 2 tbsp oil to use for the dressing.
2. In a large bowl, combine drained tuna, beans, tomatoes, green onions and basil.
3. To make dressing, add lemon juice, vinegar, honey, mustard and garlic to reserved olive oil. Whisk until ingredients are combined.
4. Pour dressing over bean mixture and stir gently, being careful not to smash the beans. Add salt and pepper to taste.
5. Serve immediately or store covered in the refrigerator for up to two days..
6. Per serving: 261 calories, 8.3 g total fat (1.2 g saturated fat), 20 g protein, 29 g carbohydrate, 7.6 g fiber, 19 mg cholesterol, 125 mg sodium

tuna, grape tomatoes, green onions, basil, olive oil, lemon juice freshly squeezed, white wine vinegar, honey, dijon mustard, garlic, salt

Taken from www.yummly.com/recipe/TUSCAN-TUNA-_-WHITE-BEAN-SALAD--1247723 (may not work)