Cannellini and Tuna Salad
This salad is based upon a recipe by Lidia Bastianich of PBS fame. It can be used as a Bruschetta topping for an hors d’oeuvre or appetizer, or served over a bed of arugula or other greens for a great lunch or dinner.
- 1 jar Tuna Ventresca
- 2 cans Cannellini Beans
- 1/2 cup chopped Red Onion
- 1 tbsp White Balsamic Vinegar (or vinegar of your choice)
- 21 Seasoning Salute (or pepper and seasonings of your choice)
Drain and rinse beans. Add tuna with oil, vinegar, onion, and seasoning, breaking up tuna and slightly smashing a few beans, mixing well.
Serve cold or at room temperature.