White Bean and Tuna Salad

Growing up, our tuna salad always included mayonnaise, chopped celery and onion.   As an adult I have taken out the mayonnaise and have used avocado for that creamy texture instead.  This has decreased our saturated fat intake and fits more closely with our plant based (plus fish) diet.  In this newest version, I keep the avocado but in diced form, and use lemon juice and Dijon mustard to lightly dress the tuna.  It's packed with protein, healthy fat and vitamins that will keep you going all day!

Ingredients:
1 1/2 Tbs Dijon mustard
1 large lemon, juiced (use 2 if small)
ground black pepper to taste
4 radishes, finely diced
2 celery stalks, finely diced
1 very large handful of arugula, chopped (can use another green, watercress would be great)
1 avocado, diced
2 cans white albacore tuna in water (please use a sustainable brand!!!!!!)
1 can low sodium, navy beans, drained and rinsed

Instructions:
In a medium bowl, whisk together the mustard, lemon juice and pepper.  Add all other ingredients and stir to combine. 
Serve over a bed of lettuce or on toast with sliced avocado.