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Mediterranean Tuna Salad

Created and presented by Rebecca Katz

1 3.75 oz can Vital Choice Albacore Tuna or 1/2 of a 6 oz pouch of Tuna
3 teaspoons Dijon mustard
2 teaspoons lemon juice
2 teaspoons organic extra virgin olive oil
Pinch sea salt
1 tablespoon red onion, finely chopped
1/2 cup kalamata olives, coarsely chopped
2 tablespoons finely chopped parsley
3 cups arugula, rinsed

  • Put the tuna in a bowl and break it into small pieces with a fork.
  • Stir in the Dijon mustard, lemon juice, olive oil, sea salt, red onion, kalamata olives, and chopped parsley.
  • Serve on a bed of arugula.

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About Rebecca Katz

A nationally-recognized expert on the role of food in supporting health during cancer treatment, Rebecca Katz has a Masters of Science degree in Health and Nutrition Education.

She received her culinary training from New York's Natural Gourmet Institute for Health and Culinary Arts.

Her most recent cookbook is The Longevity Kitchen, featuring the top 16 power foods, including wild salmon.

As a consultant, speaker, teacher and chef, Rebecca works closely with patients, physicians, nurses, and wellness professionals to include the powerful tool of nutrition in their medical arsenal.

Rebecca is the Executive Chef for The Center for Mind-Body Medicine's Food As Medicine and CancerGuides® Professional Training Programs, which attracts the country's top cancer wellness physicians, nurses, social workers, and researchers.

She is also visiting chef and nutrition educator at Commonweal's Cancer Help Program in Bolinas, California, which offers intensive self-care programs for cancer patients and their caregivers.

Rebecca also develops delicious, affordable, menus for businesses and non-profit groups, consistent with the desired nutritional guidelines. Recipes are structured for ease of use and culinary interpretation by staff and end users.

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