Summer Obsession: Tuna and White Bean Salad

Tuna and White Bean Salad

This is one of my all time favorite summer recipes.  It's light, refreshing and you'll want to eat it again and again.  I made this for lunch when my girls and their new babies came to visit.  You can serve it as a sandwich but I like it on a bed of arugla that's been drizzled with olive oil and red wine vinegar.  Bon apetito!

Tuna and White Bean Salad
2  6 ounce cans of albacore tuna.  One in water, one in olive oil
1  15 ounce can of cannelli beans, drained and rinsed
1  cup grape tomatos, halved
2  lemons
3  tablespoons fresh basil
2  tablespoons red wine vinegar
3  tablespoons olive oil
1  garlic clove, minced
salt and pepper to taste
Drain tuna.  In a large bowl, add tuna, rinsed white beans and grape tomatoes.  Cut lemons in half and squeeze lemon juice over tuna, white beans and tomatoes.  Stir.   Add basil, garlic, red wine vinegar and olive oil.  Stir again.  Salt and pepper to taste.  Chill for at least an hour but preferably over night for the best flavors.  Enjoy on a bed of arugla or in a sandwich. 
*recipe adapted from epicurious.com.
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