In a small bowl, whisk together 1 tablespoon balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon dried basil, 1/4 teaspoon dried oregano, 1/4 teaspoon pepper and 1/2 teaspoon cornstarch until smooth. Set the Honey Balsamic sauce aside.

Drain the 12.5 oz can of Chicken of the Sea® Solid White Albacore in Water and flake the tuna with a fork; set aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the chopped large shallot, 8 oz trimmed and halved green beans, and the peeled, sliced large carrot to the skillet. Sauté, stirring occasionally, for 3 minutes.

Add the chopped red bell pepper and 1 clove minced garlic to the skillet. Continue to cook, stirring, for 2 minutes.

Add the flaked tuna and the reserved Honey Balsamic sauce to the skillet. Stir gently to combine and cook 1–2 minutes, until the sauce warms and begins to thicken and the vegetables reach your desired crisp-tenderness.

Stir in 1/4 cup salted roasted cashews, then remove the skillet from the heat.

Divide 5–6 cups cooked brown rice or quinoa among bowls. Top each bowl with the tuna and vegetable mixture.

Taste and, if desired, season with additional freshly cracked salt and pepper to taste before serving.