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–+ servings
White Bean and Tuna Salad

White Bean and Tuna Salad

David Scott Allen
This is a perfect summer salad. It is easy to make, does not have many ingredients and there is no cooking. Enjoy!
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Italian
Servings 2 people

Ingredients
  

  • 1 Red Onion sliced thinly
  • 2 tsp Olive Oil
  • 1 can (6 oz) Tuna, packed in oil preferably the underbelly
  • 1 can Cannellini Beans drained and rinsed
  • 1 tbsp capers drained
  • 6 oz arugula (rocket) choose baby arugula if you can
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • Flaked Sea Salt
  • freshly ground black pepper

Instructions
 

  • Heat the 2 teaspoons oil over medium heat in a small skillet. Add the onion slices and toss until they begin to soften but still maintain a little crunch. This takes out any bitterness and highlights the sweetness of the onion. Set aside to cool.
  • Flake tuna into a large bowl (big flakes) and add beans, capers, arugula, and cooked onions. Drizzle with 3 tablespoons olive oil (best quality) and 1 teaspoon red wine vinegar. Season with sea salt and freshly ground black pepper, then toss gently, so as not to break up the tuna pieces.
  • Plate and serve immediately.
Keyword Arugula, Beans, Salads, Tuna
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