Tuna, Sun-Dried Tomato, and White-Bean Salad

Serves 1
WW Pts. per serving: 6
300 cal, 6 g fat, 8 g fiber
from WWM March/April 2006

3 large sun-dried tomatoes (not in oil) cut into 1/4 inch pieces
1 T. red-wine vinegar
1 T. balsamic vinegar
1 tsp. EVOO
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup rinsed and drained canned white beans
1 3 oz. can tuna, drained
1/2 stalk celery, diced
1 scallion, thinly sliced
4 large fresh basil leaves, torn

1. For dressing: combine tomatoes and vinegars in a glass measure. Nuke for 15 seconds. Cover and let stand until softened, about 5 minutes. Stir in oil, salt, and pepper.

2. Meanwhile, combine the beans, tuna, celery, and scallion in a small bowl. Add the dressing and toss to coat. Sprinkle with the basil and serve! Or refrigerate for up to 4 hours in an air-tight container.