• 1 can (12 oz.) light tuna in water, drained and flaked
• 1 can (15 oz.) cannellini beans, rinsed and drained
• 1/4 cup chopped red onion
• 2 tablespoons olive oil
• 1 tablespoon minced fresh parsley
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 12 Bibb or Boston lettuce leaves (about 1 medium head)
• 1 medium ripe avocado, peeled and diced

In a small bowl, combine the first seven ingredients; toss lightly to combine.  Serve in lettuce leaves, top with avocado.

(Heather Senger, Madison, WI)