This is one of my most often made dinners, especially on those days when I'm short on time. I typically have all the ingredients for this salad in my pantry so I don't have to think too hard or make a special trip to the store. It's best if you can make the tuna and white bean mixture an hour or so before and chill it before serving. But, don't worry if you don't have time for that. It will still be great.
Make sure you seek out the best quality canned ingredients you can find. It really makes a huge difference in flavor. A few fresh veggies and tomatoes also go a long way here to brighten up this dish.
Tuna, White Bean, & Tomato Salad:
Yields 4 servings
1, 15 oz can Navy or Cannelini Beans ( I like Eden brand)
2, 3 oz cans line caught Tuna, packed in olive oil
1/2 cucumber, thinly sliced
4 radishes, thinly sliced
1, 5 oz bag pre-washed 'spring mix' lettuces
1 large tomato, sliced into wedges
2 TB red wine vinegar
2 TB extra virgin olive oil
sea salt & freshly ground black pepper
1) Drain and rinse the white beans and add them to a small bowl. Drain the tuna, reserving 2 TB of the olive and add it to the bowl as well. Gently flake the tuna with a fork. Add 2 tsp of the red wine vinegar and season with salt & pepper. Stir to combine. Chill in the refrigerator for 30 minutes- 1 hour, if possible.
2) When ready to serve, add the baby greens to a large serving bowl. Drizzle the lettuces with the remaining red wine vinegar & olive oil. Toss gently to coat. Add the sliced cucumber and radishes to the tuna mixture and stir to combine. Spoon over the salad greens. Add the sliced tomatoes and serve.