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.
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By susanlucasphotog
Charleston, SC
on September 24, 2011
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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
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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!
By laineyh
Palm Bay, FL
on July 03, 2011
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I like all of the ingredients as they stand on their own, but combining them all together just didn't work for me. I ate a serving of it because I was hungry and didn't want to start all over with something else for lunch. But I will discard the left-overs, and will not make it again.
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