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White Beans and Tuna

By Katherine Deumling, from the Katherine Deumling collection

Introduction

This is a delicious, quick, classic Italian salad. You can add cherry (or regular) tomatoes and/or chopped basil or parsley, too.

Ingredients

	2	(5- or 6-ounce) cans tuna (use Oregon albacore if you can find it)
	4	cups cooked white cannellini or Great Northern beans (or two 15-ounce cans of beans, drained and rinsed)
	¼	cup capers, nonpareil in brine or packed in salt, drained and rinsed
	2	Tbsp. lemon juice
	~	Zest of half a lemon
	2	Tbsp. red-wine vinegar
	2 to 3	Tbsp. olive oil
	~	Sea salt and freshly ground black pepper, to taste
	½	small red onion, very thinly sliced, or ½ bunch of chives or 2 to 3 scallions, chopped
	2	cups arugula, washed and torn into bite-sized pieces
	~	Peasant-style bread, for serving

Steps

In a large bowl, place the tuna, reserving the olive oil or juices from the can in a separate small bowl. Break the tuna into bite-size pieces with a large fork. Add the beans and capers.
Into the bowl of olive oil or tuna juices, add the lemon juice, lemon zest, red-wine vinegar, and additional olive oil. Season with salt and pepper.
Pour the dressing over the tuna, bean, and caper mixture and add the onion and arugula; toss gently. Serve with good, crusty bread.

Notes

This salad is also good on the second day, mashed up a bit and used as a sandwich filling.

This content is from the Katherine Deumling collection.

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