Summer fun in the sun!

Whether you're picnicking in the park or heading to a backyard bash, these easy dishes are sure to satisfy

- 

Tuna Salad Avocado Boats

The secret ingredient that adds a double dose of protein to these delectable bites? Cannellini beans!

4 avocados

1/4 cup red wine vinegar

2 Tbs. olive oil

1 tsp. cayenne pepper sauce

1 cup rinsed drained cannellini beans, from 15.5-oz. can

4 oz. feta

2 (5 oz.) cans solid white tuna in water, drained

1/4 cup chopped fresh parsley

1/4 tsp. pepper

1/2 cup sliced red onion

Halve and pit avocados. With small knife, trim thin slice of peel from bottom of avocado halves to sit flat.

In bowl, whisk together vinegar, oil and cayenne pepper sauce. In separate bowl, mash beans. In same bowl, finely crumble feta. Flake tuna with fork. Stir tuna, parsley, dressing and pepper into bowl with bean mixture. Place avocados on platter, cut side up. Dividing evenly, fill with tuna mixture; top with onion.

Servings: 4. Active time: 20 min.

Total time: 20 min.

Calories: 530 Protein: 30g Fat: 36g (9g sat.) Chol.: 55mg Carbs.: 28g Sodium: 730mg Fiber: 18g Sugar: 4g

Meaty Muffulettas

These overstuffed delights can be made up to a day ahead and stored in the fridge to let the flavors meld

11/2 cups jarred drained pitted Spanish olives

1/2 cup jarred drained mild giardiniera (pickled vegetables)

1/4 cup olive oil