Yield: 1 serving.
2 /3 cup large pasta shells, cooked
2 oz. kidney beans, canned, drained
1 /4 cup carrots, sliced, lightly steamed and cooked
1 /4 cup green bell peppers, julienne
1 /4 cup red bell peppers, julienne
1 /4 cup red onion, slivered
1 can Genova® Tonno, Solid Yellowfin Tuna with Olive Oil (3 oz.), drained
1 tsp. balsamic vinegar
1 leaf loose-leaf lettuce
Toss shells with beans and vegetables. Add tuna (leave in chunks) to salad and toss gently. Sprinkle balsamic vinegar over salad and toss gently.
To plate: Place lettuce leaf on plate. Place salad on lettuce leaf and garnish as desired.
CHICKEN OF THE SEA
