Fruit Salad with Tonnino Tuna in Spring Water

INGREDIENTS:

• 1 carton Greek yogurt
• 1 teaspoon orange zest
• 2 oranges, peeled and sectioned
• 1-1/2 cups blueberries
• 1-1/2 cups raspberries
• 1-1/2 cups strawberries
• 1-1/2 cups blackberries
• 2 Tablespoons thinly sliced green onions
• 1 jar Tonnino Tuna Fillets in Spring Water, drained
• 1/4 cup chopped pecans, toasted
• Lettuce leaves, for serving
• Mint leaves, for serving

PREPARATION:

In a large bowl, stir together the yogurt and orange zest. Add orange sections, blueberries, raspberries, strawberries, blackberries and green onions. Toss gently to coat.

Cover and chill for 2-4 hours.

Place a lettuce leaf on each salad plate. Spoon fruit salad into the lettuce leaf and put the Tonnino Fillets on top. Sprinkle salads with toasted pecans and mint leaves to serve.