1. In medium bowl, flake tuna with fork. Stir in onion, basil, chives, oil, lemon juice, vinegar, salt and pepper. Fold in beans and tomato.

2. Divide greens over 4 individual plates. Cut avocados in half; remove pits and remove avocado flesh from skin using a large spoon. Place 1 avocado half over greens on each plate.

3. Spoon tuna mixture into avocado halves on each plate and serve with baguette toasts, if desired.

• 16 g Fat
• 2 g Saturated Fat
• 38 mg Cholesterol
• 529 mg Sodium
• 23 g Carbohydrates
• 10 g Fiber
• 26 g Protein