Tuna & Bean Salad | Serve on chilled plates with crusty French bread. Recipe prepared by Mitch Lynch for Homeplate Homestyle.
INGREDIENTS
2 cans Italian tuna in olive oil
1 19-ounce can cannellini beans, drained and rinsed
2 tablespoons chopped cilantro or Italian flat leaf parsley
1 lb. fresh arugula, rinsed and dried
½ red onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon salted capers
sea salt
black pepper
PREPARATION
- In a large bowl, whisk together oil and balsamic vinegar.
- Add onion, garlic, cilantro, beans and tuna. Carefully combine as not to break up the tuna. Add arugula and toss carefully to combine.
- Refrigerate for 1 hour.
Serve on chilled plates with crusty French bread. Optional: Mash one anchovy into the olive oil and vinegar before adding the other ingredients.
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