Tuna and White Bean Salad

Here's a great example of a healthy, high-protein meal you can make when you absolutely, positively do not want to cook but you need to eat. It's bare-bones, assembled with readily available pantry-ingredients. Water-packed light tuna is combined with cannellini beans and tossed with sliced red onion and a light vinaigrette. This is a classic Italian salad from famed Italian cook Marcella Hazan, who introduced Americans to traditional Italian cooking with her seminal cookbook, Essentials of Classic Italian Cooking.

For an even more filling meal with almost no effort, you can scoop the tuna/bean filling over salad greens. Want to gild the lily? Cut a handful of cherry tomatoes in half and toss them in. Or add 1/4 cup chopped Kalamata or green olives. As always, it's low in fat, calories and WW Points.

1/2 red onion, very thinly sliced

1 Tbsp. plus 1 tsp. red wine vinegar

1 ( 6 1/2-oz.) can water-packed tuna, rinsed

1 (15-oz.) can cannellini beans, drained and rinsed

2 Tbsp. Italian parsley, finely chopped

1 garlic clove, finely minced

1/2 tsp. Dijon mustard

2 Tbsp. olive oil

1 Tbsp. nonfat Greek yogurt

Cucumber slices

Place the red onion in a bowl and add 1 tsp. vinegar and cold water to cover. Let sit for 15 minutes. Drain and rinse with cold water, then dry with paper towels.

In a medium bowl, combine the tuna, beans, onions and parsley.

In a small bowl, mix together the remaining vinegar, salt to taste and freshly ground pepper, garlic and Dijon mustard. Whisk in the olive oil and Greek yogurt. Toss with the tuna and beans and garnish each plate with cucumber slices, or serve over salad greens.

Serves 2

WW Points per serving: 2