Tuscan Tuna and White Bean Salad
This is an Italian classic, and the tuna needs to be in oil.
1 can (15- to 15 1 /2-ounce) white cannellini beans, rinsed, drained
1/ 2 cup thinly sliced red onion, halved
1 can (6-ounce) tuna in olive oil, drained; oil reserved
1 cup diced plum tomatoes
1/ 2 cup pitted kalamata olives
2 tablespoons chopped Italian parsley
1 tablespoon lemon juice
1/ 2 teaspoon grated lemon zest
1/ 4 teaspoon salt
1/ 4 teaspoon freshly ground black pepper
2 cups torn arugula leaves
4 pieces of ciabatta bread
In a bowl, combine beans, red onion, tuna, tomatoes, olives, parsley, 2 tablespoons of the reserved tuna oil, lemon juice, lemon zest, salt and pepper, tossing gently to combine. Stir in arugula. Preheat grill or heat grill pan. Split the ciabatta and brush lightly with the remaining reserved tuna oil. Grill until lightly browned, about 2 minutes per side. Cut bread in quarters and serve with salad.
Source: Anniston Star newspaper, Alabama