Tuna Salad with Cannelini Beans

Many people I know love canned tuna. Even though I am not one of those people, I can appreciate a good tuna recipe. Laura and Christian LOVE tuna but they always just add mayo and bread - and thats it. This is much better!

Tuna Salad with Cannelini Beans
Adapted from "Everyday Italian" with Giada De Laurentiis

3 (6-ounce) cans tuna, packed in water, drained
2 (15-ounce) cans cannelini white beans, drained and rinsed
1/3 cup small capers, nonpareil in brine, drained and rinsed
4-5 tablespoons red wine vinegar
9-10 tablespoons olive oil
Sea salt and fresh ground black pepper
1 medium red onion, thinly sliced
1 1/2 cups cherry tomatoes
2 tablespoons chopped fresh parsley

In a large bowl, add the tuna. Break tuna into bite-size pieces with a large fork. Add the beans and capers.

Into a small bowl, add oil and 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, tomatoes and parsley to tuna mixture and toss gently.