High Protein Mediterranean Tuna & White Bean Salad Bowl

• 1 can (5 oz) solid white albacore tuna in water, drained
• 1 cup canned white beans (cannellini or great northern), rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 medium cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 2 cups baby spinach or arugula
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large bowl, combine the drained tuna, rinsed white beans, halved cherry tomatoes, diced cucumber, chopped red onion, and sliced kalamata olives.
2. Add the baby spinach or arugula to the bowl and gently toss all the ingredients together.
3. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and pepper to create the dressing.
4. Pour the dressing over the salad mixture and toss gently to ensure everything is well coated.
5. Divide the salad into two bowls and sprinkle each portion with crumbled feta cheese.
6. Serve immediately or chill in the refrigerator for 10-15 minutes to meld the flavors before serving.

Chef tips

• For added crunch, sprinkle toasted pine nuts or chopped walnuts just before serving.
• If you prefer fresh herbs, substitute the dried oregano with 1 tablespoon of chopped fresh parsley or basil.
• Use tuna packed in olive oil instead of water for a richer flavor, but adjust the amount of olive oil in the dressing accordingly.
• This salad can be made a few hours ahead, but add the spinach/arugula and feta right before serving to keep them fresh and vibrant.