Mediterranean
Tuna & Bean Salad

4 servings

• 1 6 ounce canned solid white tuna
     in water, drained
• 1 14 oz. can small white beans, drained
• 1 small red onion, chopped
• 1/2 pound broccoli flowerettes
• 4 Tablespoons chopped fresh basil leaves
• 1 Tablespoon chopped fresh sage leaves
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons white or red wine vinegar
•    salt and pepper
• 1 clove minced garlic
• 1 heaping teaspoon Dijon mustard
• 1 Tablespoon olive oil
• 1/2 cup plain nonfat yogurt
• 2 to 3 cups salad greens
•    cherry tomatoes, garnish

In a large bowl break up the tuna and toss with the beans and onion.

Steam the broccoli for 8 minutes and toss with the tuna and beans. Add the herbs.

In a small bowl mix together the lemon juice, vinegar, salt, pepper, garlic, mustard and whish in the olive oil and yogurt. Toss with the tuna mixture.

Line a platter with the greens. Top with tuna mixture. Garnish with cherry tomatoes and serve

Bon appetit!