Greek Tuna Salad

2 tablespoons red wine vinegar

1 tablespoon olive oil

¼ teaspoon dried oregano

3 cups chopped romaine lettuce

1 cup seedless cucumber slices

1 plum tomato, seeded and chopped

¼ red onion, chopped

2/3 cup canned “no salt added” chickpeas, drained and rinsed

2 cans (5 ounces each) low-sodium water-packed Albacore tuna, drained

2 tablespoons feta cheese

4 kalamata olives, pitted and sliced

In a large bowl, whisk together the red wine vinegar and oil. Add the lettuce, cucumber, tomato, onion, chickpeas and tuna. Toss to coat well.

Divide the tuna mixture between 2 plates and top with the cheese and olives.

Serves two.

Nutrition values per serving: 405 calories, 13 g fat, 31 g carbohydrate, 8 g fiber, 41 g protein, 0 cholesterol, 349 mg sodium.

“The Belly Fat Fix” by Marjorie Nolan Cohn (Rodale, 2013)