The great thing about this dish is you can prepare the salad mixture days in advance and add the tuna as and when you eat it (ideally a couple of hours before).
Per Serving: protein 36.4g, calories 454, fat 9.1g, carbohydrates 59.8g, fiber 19.1g
11 ounces canned baby lima beans, rinsed, drained
11 ounces canned dark red kidney beans, rinsed, drained
10 ounces canned Great Northern beans, rinsed, drained
5-1/4 cherry tomatoes, cut into fourths
1/4 small cucumber, cut lengthwise into halves, seeded, sliced
3-1/2 Tbs. green or red bell pepper, chopped
1/4 red onion, thinly sliced
2 Tbs. olive oil
1/3 cup tarragon white wine vinegar
1 tsp. dried basil leaves
2 Tbs. nonfat plain yogurt
1 Tbs. lemon juice
1/2 tsp. sugar
1 Tbs. water
2 cloves garlic
11 ounces tuna steak, broiled or grilled, or canned white tuna in water, drained, flaked into small pieces
5-1/4 large lettuce leaves
2-3/4 basil or parsley sprigs
1: Combine beans, tomatoes, cucumber, pepper, and onion in large bowl.
2: Add the next 8 ingredients (basil vinaigrette) and toss.
3: Refrigerate mixture at least 4 hours for flavors to blend, stirring mixture occasionally.
4: Add tuna to mixture 1 to 2 hours before serving.
5: Spoon salad onto lettuce-lined plate; garnish with basil.