A year-round super-healthy-easy favorite, serve hot or cold, makes a terrific salad (& you can substitute sun-dried tomatoes for fresh ones).

*1/2 cup Vinaigrette sauce (recipe below)
1/2 bag frozen broccoli florets
1 6 oz can of tuna
1 can (15 oz) red or dark kidney beans, drained
1 can sliced small black olives
small onion, sliced
2 small tomatoes, diced (or sun-dried; Trader Joes’ are great, also the cheapest)

Pour the vinaigrette into skillet. Add broccoli, heating till thawed. Add water to stretch sauce further with fewer calories. Lower heat, add tuna, kidney beans, & olives, stirring until evenly warmed.  
Add tomatoes & onions last, stir briefly but leave onions crunchy

If you prefer this as a salad you can still heat it first, serve cold later.
~~~~~~~~

*Vinaigrette sauce, Indispensable, used in many recipes, including for no-sugar barbecue sauce. Make lots & keep handy in fridge. 125 calories per serving, serves 4:

4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
garlic powder
tarragon, dried

Pour olive oil into container. Add red wine vinegar, then Dijon; stir.
Add powdered garlic & tarragon. Lots.
Stir with fork, or if using old Dijon jar, screw cover back on and shake vigorously.

Recipe thus far is your true vinaigrette. If you wish fewer calories in it water it down. You can add more garlic & tarragon; the calorie count won’t change & they’re what really gives vinaigrette its taste.

Health Alert: Be sure to wash all fresh veggies well; even better, cook them. Getting them up to as little as 160 degrees (medium heat) will kill any bacteria. Concern shouldn’t just be about tomatoes. Last year there were E. coli outbreaks in broccoli, scallions, beef/hamburgers especially in fast food chains...& there are always salmonella concerns with chicken & eggs. The reason (for meats) is: undercooking.  The reason (for veggies) is undercooking &/or inadequate pre-washing.