Tuna with Cannellini Salad

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons white vinegar
• 2 tablespoons chopped fresh parsley
• 3 scallions, finely chopped (about 1/3 cup)
• 2 garlic cloves, minced
• 2 teaspoons dried oregano
• Salt and freshly ground black pepper to taste
• 2 cups cooked cannellini beans, drained
• 1 7-ounce can water packed tuna, drained and flaked
• 4 cups spinach leaves, rinsed and well drained
• 4 ripe tomatoes, cut in wedges

1. In a medium bowl, whisk together the oil, lemon juice, vinegar, parsley, scallions, garlic, oregano, salt, and pepper.
2. Stir in the cannellini beans and tuna.
3. Serve on a bed of spinach leaves, surrounded by tomato wedges.

olive oil, lemon juice, white vinegar, parsley, scallions, garlic, oregano, salt, beans, water, spinach leaves, tomatoes

Taken from www.cookstr.com/recipes/tuna-with-cannellini-salad (may not work)