Tuna Salad With Green Beans And Tomatoes

• 2 (6 1/2 oz.) cans solid white water-packed tuna, drained well
• 2 c. green beans, trimmed and cut into 1 1/2-inch pieces
• 2 c. plum tomatoes, seeded and cut into 1/4-inch wedges
• 1 c. red onion, sliced thin lengthwise
• 1 Tbsp. capers, rinsed and drained
• 4 tsp. red wine vinegar
• 2 tsp. balsamic vinegar
• 2 Tbsp. extra-virgin olive oil
• 2 tsp. fresh thyme or 1/2 tsp. dried thyme
• 1 bunch trimmed arugula, 2 c. watercress or 2 c. chopped fresh spinach

1. In a large bowl, combine tuna, green beans, tomatoes, onions and capers.
2. Set aside.
3. In a small bowl, whisk together red wine and balsamic vinegars, olive oil and thyme.
4. Add to the tuna mixture along with the arugula, watercress or spinach.
5. Toss gently.
6. Makes 2 servings as a main course or 4 servings as an appetizer.

solid white water, green beans, tomatoes, red onion, capers, red wine vinegar, balsamic vinegar, extravirgin olive oil, fresh thyme, arugula

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915966 (may not work)