6 ounces green beans , trimmed and cut into 2.5 cm pieces
1 medium onion , cut into thin wedges
3 cups mixed salad greens
1 can (170 g) solid white tuna in water , drained and flaked
6 grape tomatoes , halved lengthwise
2 Tbsp. balsamic vinegar
1/4 oz. curls Parmigiano-Reggiano cheese , (about 4 curls)
Melt Becel® Salt-Free margarine in large nonstick skillet over medium-high heat and cook mushrooms, green beans and onion, stirring occasionally, vegetables are crisp-tender, about 6 minutes. Season, if desired, with freshly ground black pepper. Cover and let steam 3 minutes.
Meanwhile, evenly arrange salad greens on 2 dinner plates, then top with warm vegetable mixture and juices, tuna and tomatoes. Drizzle with vinegar and garnish with cheese.