Time: 30 minutes
Vegetarian Swap: Use 1½ cans of beans, and replace the tuna with a fistful of kalamata olives.
Serve with Rosemary Focaccia: Preheat oven to 400°. Unroll dough from a (13.8-ounce) can refrigerated pizza crust; pat into a 12 x 8–inch rectangle on a baking sheet coated with cooking spray. Fold dough in half to form an 8 x 6–inch rectangle; press together lightly. Using fingertips, gently dimple dough. Brush dough with 2 teaspoons extra-virgin olive oil; sprinkle with ½ teaspoon chopped fresh rosemary and ¼ teaspoon coarse sea salt. Bake at 400° for 15 minutes or until golden.
View Recipe: Arugula, Italian Tuna, and White Bean Salad