INGREDIENTS
1
Kirby cucumber, cut into small pieces
20
grapes, quartered
1/2
jalapeño, seeded and thinly sliced
1/4 cup
chopped flat-leaf parsley
1/2
red onion, chopped
3/4 cup
canned navy beans, drained and rinsed
Juice of 1 lime
1 tbsp
extra virgin olive oil
1/4 tsp
kosher salt
1/4 tsp
freshly ground black pepper
6 oz
jarred yellow fin tuna
4
chard leaves