Tuna And Cannelini Salad

• 1 can good quality Italian tuna in olive oil, drained and oil reserved
• 1 can cannelini beans, drained and rinsed
• 1/4 cup Kalamata or other good olives (green or ripe), chopped
• 2 tablespoons capers, rinsed and drained, roughly chopped
• 1/4 cup roasted red sweet peppers, chopped
• 2 tablespoons lemon juice
• 1 tablespoon fresh oregano or basil, minced
• 2 hardboiled eggs, halved
• 2 ripe tomatoes, sliced

1. Gently stir together the tuna, beans, olives, capers and peppers to combine.
2. Add enough olive oil to the reserved oil from tuna to make 1/4 cup. Whisk with lemon juice. Pour over tuna and vegetables, and toss gently.
3. Top with minced oregano or basil. Serve immediately over tomato slices, garnished with a half a hardboiled egg.

italian tuna, cannelini beans, olives, capers, red sweet peppers, lemon juice, fresh oregano, eggs, tomatoes

Taken from food52.com/recipes/35578-tuna-and-cannelini-salad (may not work)