Easy White Bean Tuna Salad

We blog about this recipe here.

Easy White Bean Tuna Salad

  • 7 oz of good quality tuna in olive oil, drained – with the oil saved
  • 2 c cooked small white beans or 1 can, drained and rinsed; cannellini beans work well here
  •  1/2 red onion, thinly sliced crosswise or finely chopped
  • 2 T capers
  • 6 T oil from the tuna (add olive oil, if you don’t have that much left from the tuna jar or can)
  • 3 Tbsp red wine vinegar
  • Salt and freshly ground pepper, to taste
  • arugula or spinach
  • cherry tomatoes (if they’re in season), halved and lightly salted
  • torn basil (optional) for garnishing
Put the tuna into a bowl and break it up slightly with a fork.  Fold in the beans. onion and capers.
Whisk together the olive oil and vinegar and gently mix that into the tuna mixture.  Season to taste with salt and pepper.Serve the tuna on top of the arugula  – with the tomatoes and basil sprinkled on top of the tuna.Refrigerate any leftovers, keeping the tuna mixture separate from the tomatoes and arugula.  Bring it to room temperature before serving.  It will keep nicely for several days.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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