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.