Giada De Laurentiis' White Bean And Tuna Salad

• 2 (6 ounce) cans dark meat tuna in olive oil
• 1/2 teaspoon sea salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1 medium red onion, thinly sliced
• 6 tablespoons red wine vinegar
• Optional Add-ins
• 1/2 cup capers
• 1 cup cherry tomatoes
• fresh basil leaf, to taste

1. In a large bowl, add tuna and oil and 1/2 teaspoon each of salt and pepper. With a fork, break up the tuna.
2. Add the beans and onions and gently toss.
3. Drizzle with vinegar and season with more salt and pepper to taste. Transfer to plates and serve.
4. Note: This may be served over fresh arugula, about 1/2 cup per plate.

dark meat, salt, black pepper, cannellini beans, red onion, red wine vinegar, capers, cherry tomatoes, fresh basil leaf

Taken from www.food.com/recipe/giada-de-laurentiis-white-bean-and-tuna-salad-157998 (may not work)