Italian Tuna and White Bean Salad

Ingredients

Instructions

1. 1

   PREPARE THE BASE: In a large mixing bowl, combine the drained and rinsed cannellini beans, thinly sliced red onion, halved cherry tomatoes, and chopped fresh parsley. Rinsing the beans removes the starchy canning liquid for a cleaner flavor.

2. 2

   ADD THE TUNA: Drain the canned tuna well (press gently with a fork to remove excess liquid). Add to the bowl and flake into bite-sized pieces with a fork. For best flavor, use high-quality tuna packed in olive oil and don't drain all the oil - a little adds richness.

3. 3

   MAKE THE LEMON DRESSING: In a small bowl or jar, whisk together olive oil and fresh lemon juice until combined. The ratio should create a bright, lemony flavor. Add a pinch of salt and black pepper. Taste and adjust - it should be tangy but not too sour.

4. 4

   DRESS THE SALAD: Pour the lemon dressing over the tuna and bean mixture. Toss gently with a large spoon or spatula - be careful not to mash the beans or break up the tuna too much. You want distinct pieces of each ingredient.

5. 5

   ADD THE FINISHING TOUCHES: Scatter capers over the salad - they add briny pops of flavor that complement the tuna. Season with additional salt and pepper if needed. Let sit 5-10 minutes for flavors to meld.

6. 6

   SERVE: Divide arugula among 4 plates as a bed. Spoon the tuna salad over the peppery greens. Drizzle with a little extra olive oil and serve with lemon wedges on the side. This salad is great immediately or keeps refrigerated for up to 2 days.