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Categories:
dark meat tuna cannelini white beans capers red wine vinegar salt red onion cherry tomatoes fresh arugula fresh basil
Viewed: 53 - Published at: a year agoIngredients
- 2 (6-ounce) cans dark meat tuna, packed in olive oil
- 2 (15-ounce) cans cannelini white beans, drained and rinsed
- 1/3 cup small capers, nonpareil in brine, drained and rinsed
- 6 tablespoons red wine vinegar
- Sea salt and fresh ground black pepper
- 1 medium red onion, thinly sliced
- 1 1/2 cups cherry tomatoes
- 2 cups fresh arugula
- 6 fresh basil leaves
Method
- In a large bowl, add the tuna, reserving the olive oil in a separate small bowl.
- Break tuna into bite-size pieces with a large fork.
- Add the beans and capers.
- Into the bowl of olive oil, add the red wine vinegar.
- You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary.
- Season with salt and pepper.
- Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables.
- Add the onion and tomatoes to tuna mixture and toss gently.
- Place the arugula on large decorative platter and top with tuna mixture.
- Tear fresh basil leaves over the top and serve immediately.
