Tuna And White Bean Salad With Heirloom Tomatoes

• 2 5-oz cans of tuna (preferably in olive oil)
• 1 15-oz can cannellini beans
• 1 garlic clove; minced
• 1 cup heirloom cherry tomatoes (or any cherry tomato)
• 6 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 tablespoon lemon juice (optional)
• salt and pepper

1. Drain and rinse the 15-oz can of cannellini beans.
2. Heat the minced garlic in 1 tablespoon of olive oil. Add the cannellini beans and toss with the olive oil.
3. Once the beans are warmed through, place them in a large bowl. Add the 2 cans of drained tuna to this bowl.
4. Halve the heirloom cherry tomatoes and toss them into the large bowl.
5. In a small bowl, whisk together the remaining 5 tablespoons of olive oil, red wine vinegar, Dijon mustard and lemon juice (optional).
6. Pour the vinaigrette over the tuna, beans and tomatoes. Add salt to taste and season generously with freshly ground pepper. Gently toss all ingredients together.
7. Serve at room temperature or chilled with a good piece of bread.

tuna, cannellini beans, garlic, heirloom cherry tomatoes, olive oil, red wine vinegar, mustard, lemon juice, salt

Taken from food52.com/recipes/6965-tuna-and-white-bean-salad-with-heirloom-tomatoes (may not work)