Salad - Tuna. 
We had a quick dinner tonight. I made a recipe from Cooking Light magazine that I hadn’t had before. It’s one of those recipes that always sounded good but never sang to me. I don’t know what I was waiting for. The tang of the sherry vinegar, the sweetness of the shallot and tomato, and the tuna really meld well together.
I attached a picture above to show how things turned out. The only recommendation that I would make is find some really good tuna. If I were to do this dish over again, I’d have gone to the Italian specialty store and grabbed a can of tuna packed in oil. I am definitely going to enjoy the leftovers for lunch at work this week. This will be a tasty treat from the PBJ I’ve been having lately! The recipe for this dish is below. As always, if you click on the recipe, you’ll be redirected to the myrecipes.com site where the official online recipe resides.
A few additional notes. This meal works great in your lunch box. I skipped the lettuce and just had the potato, bean, and tuna salad. Very good. If I make this again, I would add a bit more vinegar right after the potatoes come out of the boiling water. Though flavorful, I’d have liked a bit more punch.