a simple dinner tonight. and, the best part is that it makes enough to eat for dinner and to pack two workday lunches for the rest of the week. tuna and white bean salad
put 2 cans of drained albacore tuna in a bowl with 2 cups of your once-frozen white beans, about half a jar of green olives, a pint of grape tomatoes, and a 1/2 cup of sliced green onions. toss gently to mix.
to make the vinaigrette. mix 2 tablespoons of olive oil with 2 tablespoons of balsamic vinegar and 1 tablespoon of whole grain mustard. add a dash of kosher salt.
put arugula on plates and top with a hefty spoonful of the tuna salad. drizzle the vinaigrette on the salad right before serving (for the leftovers, the salad is hearty enough to stand up to the dressing so you can drizzle it on in the morning before leaving for work). for dinner, i serve the salad with warmed bread. for lunch, i eat cottage cheese on the side (the 4% milk fat variety, i am not a fan of very low-fat dairy).