White Bean Tuna Salad

• 2 cans dark meat tuna (packed in olive oil)
• 2 cans cannellini white beans, drained and rinsed
• 6 Tbsp. red wine vinegar
• dash of salt and pepper
• 1 red onion, sliced thin
• 1 1/2 c. cherry tomatoes
• 2 c. arugula
• 6 basil leaves
• 1/2 c. capers (optional), drained and rinsed

1. In a large bowl, add tuna; reserve the olive oil in a small bowl. Break up tuna in smaller pieces with a fork. Add beans and capers. In the bowl of olive oil, add red wine vinegar. (Should be 1 part vinegar to 2 parts oil; add more olive oil, if necessary.) Season with salt and pepper. Pour dressing on the tuna mixture. Add onion and tomatoes and toss gently. Put arugula on a platter and top with tuna mixture. Tear basil leaves over the top and serve immediately.

dark meat tuna, white beans, red wine vinegar, salt, red onion, cherry tomatoes, arugula, basil, capers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111375 (may not work)