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Categories:
dark meat salt black pepper cannellini beans red onion red wine vinegar capers cherry tomatoes fresh basil leaf
Viewed: 27 - Published at: 9 years agoIngredients
- 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
Method
- 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.
