Instead of the typical heavy, mayonnaise-based tuna salad, lighten it up with an olive oil and fresh lemon juice dressing. Drain two 6 ounce cans of tuna fish packed in olive oil and place in a medium bowl. Drain and rinse a can of white cannellini beans. Add to the tuna. Chop two scallions, a handful of Italian parsley and 2 stalks of celery. Add to the tuna and bean mixture. In a small jar with a lid, mix the juice of one lemon, 2 tablespoons of olive oil, and cracked pepper. Shake until combined. Pour over the tuna salad. To serve, place a scoop of the salad over radicchio leaves.
Here’s the complete recipe http://www.splendidtable.org/recipes/tuna-and-white-bean-salad-with-radicchio
Nutrition Note: This a great salad to make on a Sunday so you can enjoy it for lunch throughout the week. Tuna fish counts toward your goal of 8 ounces of fish per week and the beans provide much-needed soluble fiber. Radicchio is a pleasantly bitter vegetable, providing zeaxanthin, an eye protective antioxidant and the olive oil added to the salad allows for better absorption of this compound.