EAT WELL. GET STRONG. LIVE VITAL. We love this – it travels and keeps well and makes a great protein packing lunch.
2, 6 oz. cans dark tuna meat, packed in oil
2, 15 oz. cans cannellini white beans, drained and rinsed
1/3 cup capers, drained and rinsed
6 tbsp. red wine vinegar
½ tsp. sea salt
½ tsp. freshly ground black pepper
1 small red onion, thinly sliced
1 ½ cups cherry tomatoes
2 cups fresh arugula
6 fresh basil leaves
In a large bowl, add tuna, reserving oil in small bowl
Break tuna into bite sized pieces with a fork; add beans and capers
Into olive oil, add red wine vinegar. You should have 1 part vinegar to 2 parts oil. Add more olive oil if necessary. Season with salt and pepper.
Pour dressing on tuna, bean and caper mixture and allow flavors to infuse while slicing vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
Place arugula on platter and top with tuna mixture. Tear fresh basil leaves over top and serve.
NOTES: If you prefer white tuna in water as I do, use that and mix olive oil with vinegar separately….I NEVER end up using 6 tbsp vinegar and 12 oil as the ratio suggests…start with 2 tbsp vinegar and 4 olive oil and see what you think…sometimes I increase the vinegar without the oil as well…!