Canned Tuna With Beans and Red-Pepper Spread

• 3/4 cup roasted-red-pepper spread (or roasted piquillo peppers, drained and pulsed in the food processor with a little olive oil)
• 12 ounces fine tuna preserved in olive oil, preferably with paprika
• 1/2 cup marinated gigante beans or white beans
• Extra-virgin olive oil
• Aged sherry vinegar

1. On each of 4 small plates, spread a 3-inch circle of the red-pepper spread.
2. Place the tuna on top and spoon the beans around the tuna.
3. Sprinkle with olive oil and aged sherry vinegar.

pepper, tuna preserved, marinated gigante beans, extravirgin olive oil, sherry vinegar

Taken from cooking.nytimes.com/recipes/11114 (may not work)