TUNA and WHITE BEAN SALAD

TUNA and WHITE BEAN SALAD

6-8 servings
Preparation time: 15 minutes
(Recipe of Sarah Timmins De Gregory)

THIS RECIPE breaks away from the traditional way of serving canned tuna, which is to mix with mayonnaise to make tuna spread. Beans, olives and capers add flavors to the tuna and make it a light and refreshing sandwich filling.
If the mixture is too salty for your taste, omit either olives or capers. This should be eaten within a few days; otherwise, the oil and vinegar become absorbed in the tuna and the salad becomes dry. It is great for lunch, as multi-grain bread, or on mixed salad.

2 184-gram cans albacore tuna in water, drained, OR solid or chunk-style tuna
1 16-oz can small white beans (drained and rinsed)
¼ cup chopped cilantro leaves
8-12 green olives with pimento, rinsed, chopped
1 tablespoon small capers, rinsed, chopped (optional)
2 tablespoons olive oil
3 tablespoons white balsamic vinegar OR white wine vinegar
Garlic powder to taste
Pepper to taste

Steps:
Ø Drain tuna and transfer to a bowl. With a fork, break apart the tuna until flaky. Fold white beans into tuna.
Ø Toss cilantro with the tuna, and then add olives and capers.
Ø In a separate bowl, combine olive oil balsamic vinegar. Season to taste with garlic powder and pepper.
Ø Toss with tuna mixture. Serve as sandwich filling or with salad vegetables.

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