White Bean Tuna Salad

Some days, I absoultely know what to make for dinner. Other days, I have no frikken idea. Sometimes when I don’t know what I’m doing, I look through my pantry to see what there is, and take inspiration from there. This recipe is one you can have most of the ingredients on hand, and just get the fresh veggies that week. I’m not going to lie, I love this recipe. It’s really good with some nice sourdough bread. It’s especially good in summer when it’s hot out, when cherry tomatoes are in season, with a nice glass of Sauvignon Blanc. Yum. But it’s still pretty good on a Tuesday in February with plain old water to drink if that’s what you have. Like my new salad bowl? I got it here. It’s prettier in real life than in the Amazon picture. Recipe courtesy of Giada on Food Network.

White Bean Tuna Salad
Ingredients

• 2 (6-ounce) cans dark meat tuna, packed in olive oil (I like this tuna)
• 2 (15-ounce) cans cannelini white beans, drained and rinsed
• 1/3 cup small capers, nonpareil in brine, drained and rinsed
• 6 tablespoons red wine vinegar
• Sea salt and freshly ground black pepper
• 1 medium red onion, thinly sliced
• 1 1/2 cups cherry tomatoes
• 2 cups fresh arugula
• 6 fresh basil leaves

Directions
In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil – add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.

Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.