Ingredients
- 2 (6-ounce) cans dark meat tuna, packed in olive oil
- 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 fresh 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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 27 reviews
By mmslade1
on March 25, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The beauty about this recipe is that it can be tailored in many different ways depending on your tastes and what is in your kitchen. I used water-packed tuna, shallot instead of onion, added one stalk of diced celery, zest & juice from 1/2 lemon, less vinegar, and a few dashes of thyme. It turned out amazing. Definitely best on arugula. Simply delicious.
By cooking in char...
Charleston, SC
on September 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Didn't have tomatoes or greens on hand but it's really good. Loved the capers and red wine vinegar. Squeezed in a little lemon and served on crackers.
By segalod
on July 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Every time I make this dish it is a big hit. I modify it a bit. I do use the italian tuna packed in olive oil as it is so much better. I put it on mixed greens rather than agulula and I use grape tomatoes cut in half but I don't mix them in, I put them around the tuna. If anyone doesn't like them they don't have to take them and it makes for a very nice presentation. I also use more vinegar in the oil and vinegar mix as it was way too oily.
Love it!
Read all 27 reviews