In another attempt to avoid the soggy sandwich is my tuna and white bean rosemary salad tossed with vinaigrette.

Beans are an inexpensive and easy-to-use source of protein that can be very versatile. They are nutrient dense and may help to prevent health conditions such as heart disease, diabetes and cancer. I recommend buying solid Albacore tuna; Albacore is the only type of tuna that can be labeled as white meat tuna. Solid albacore refers to canned white tuna in which the fish remains in larger pieces. When the albacore is chopped into smaller pieces and canned, it’s called chunk white tuna.

Triscuits are one of my son’s favorite crackers and now they come in mini size, perfect for lunches. Again, seasonal fruit, strawberries happened to my children’s absolute favorite fruit.

A favorite story was a few years back, when I looked in the refrigerator to find the Costco size container of strawberries was half eaten with a note on the container reading; “cooking class do not eat”. One of the boys wrote it. Of course, I chuckled at his creative claim to the strawberries!

Tuna and White Bean Salad (Serves 4)

1 6-ounce can white albacore tuna, drained 2 Tbls. chopped red onion 3 Tbls. chopped fresh parsley 1 Tbls. chopped fresh rosemary 8 ounces cooked Great Northern Beans; cooked ½ cup olive oil 1 ½ Tbls. balsamic vinegar salt and pepper to taste
Whisk together olive oil, balsamic vinegar and herbs. Mix in beans, onion and tuna. Season with salt and pepper. Serve on a bed of greens.