Ingredients

• 1/2 cup red bell pepper
• 1/2 cup green bell pepper
• 1 cup zucchini
• 1/4 cup green onions
• 1/4 cup fresh basil
• 1 garlic clove
• 5 ounces canned tuna packed in water
• 2-1/2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/8 teaspoon black pepper

Preparation

1. Dice bell peppers and thinly slice zucchini; Chop green onions and basil; mince garlic.
2. Pour 3/4 cup of water into a medium saucepan.
3. Place diced bell peppers and sliced zucchini into a steamer basket and place over the saucepan. Heat water to a boil and steam vegetables for 10 minutes.
4. Remove vegetables from heat, drain off any excess water and transfer to a serving bowl.
5. Add tuna, green onions and basil. Toss to combine ingredients.
6. To make dressing, combine vinegar, oil, garlic and black pepper in a jar with a tight-fitting lid and shake well.
7. Pour dressing over tuna and vegetable mixture and mix well.

Helpful hints

• Recipe analysis includes low-sodium, canned tuna. If regular canned tuna is used, sodium is 160 mg per serving. Rinse tuna to further reduce sodium.