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
- In a large bowl, add tuna and oil and 1/2 teaspoon each of salt and pepper. With a fork, break up the tuna.
- Add the beans and onions and gently toss.
- Drizzle with vinegar and season with more salt and pepper to taste. Transfer to plates and serve.
- 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)