This quick, easy remake of the Provencal standard turns a couple of cans of tuna into a main-course salad that's just waiting for a glass of crisp Chardonnay.
Make Ahead Tip: Cook green beans, potatoes and eggs; dry, cover and refrigerate for up to 1 day.
Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
2 starch, 2 vegetable, 3 lean meat, 3 fat