Cannellini Tuna Arugula Salad

Ingredients:

• 1 12-ounce can tuna, packed in water, drained
• 30-ounce can cannellini white beans, drained and rinsed
• 1/4 cup small capers, drained and rinsed
• 6 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1/4 teaspoon ground black pepper
• 1 medium red onion, thinly sliced
• 3 cups cherry tomatoes, cut in half
• 3 cups fresh arugula
• 6 fresh basil leaves

Directions:

1. In a large bowl, add the tuna and break it into bite-sized pieces with a large fork. Add the beans and capers.
2. Into a separate bowl, add the olive oil, red wine vinegar, and black pepper.
3. Pour the dressing over the tuna, bean, and caper mixture and allow the flavors to infuse while slicing the vegetables.
4. Add the onion and tomatoes to the tuna mixture and toss gently.
5. Place the arugula on a large platter and top with the tuna mixture. Chop fresh basil leaves and sprinkle over the top and serve.

Yield:

6 servings