Tuscan White Bean and Tuna Salad
- 3 c. cooked Cannellini or Great Northern beans or 2 15.5 oz cans, drained and rinsed
- 2 cans tuna fish (I like
- Genova yellowfin tuna in olive oil
- )
- 1 shallot minced
- 1/2 c. Flat leaf Italian parsley chopped
- 1/3 c. Extra virgin olive oil (I use
- California Olive Ranch
- )
- 1/4 c. Red wine vinegar
- Mixed greens balsamic vinegar and parmigiano reggiano, optional for serving
In a bowl, combine beans, tuna, shallot and parsley. Add olive oil and red wine vinegar and stir to combine. Ideally, if you can wait, let the salad sit in the refrigerator for a few hours or overnight to allow the flavors to meld. Serve alone or over a bed of mixed greens and drizzle with a high quality balsamic vinegar and shaved parmigiano reggiano.