Tonno ala Toscana
- 2 cans of beans white and pink….or any beans of your choice
- 1 can Albacore Tuna
- 1 med Red Onion thinly sliced
- ½ cup Capers,
- ¾ Pint of Cherry Tomatoes halved
- 8 T of Red Wine Vinegar
- 16 T of Extra Virgin Olive Oil
- Hand full of Fresh Basil Chiffonade
- Rinse beans, drain and put in large bowl
- Drain tuna, add to beans
- Add red onion, capers, cherry tomatoes
- In a small bowl mix the Vinegar and Olive Oil together, salt to taste and pour over the beans.
- Serve over crostini or on top of a bed of Arugula and eat it as a salad.
