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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