Tuna Salad Makeover

This is my favorite healthier version of tuna salad. The mayo in traditional tuna salad is replaced with red wine vinegar and a little olive oil, and the white beans add some fiber. The olives and capers remind me of the fantastic food I ate on a trip to the French Riviera last summer. It is great on a bed of lettuce, or on some toasted whole grain bread. This recipe has a fraction of the fat and calories of regular mayo tuna salad.

Mediterranean Tuna Salad
serves about 4

2 6 ounce cans tuna
1 15 ounce can cannellini beans, drained and rinsed
1/4 of a large red onion, finely chopped
1 tablespoon capers
1/2 cup black olives, chopped
1/4 cup red wine vinegar
1 tablespoon olive oil
salt and pepper

Gently mix together the tuna, beans, onion, capers, olives, red wine vinegar, and olive oil. Add salt and pepper to your taste. Serve with lettuce or on toasted bread.