Tuna Salad Caprese
A bright, simple tuna and tomato salad with basil and cannellini beans dressed in olive oil.
Servings: 1 servings
Ingredients
- 5-6 ounces tuna (packed in olive oil) (about 1 can), drained and flaked
- 1/4 cup cannellini beans drained (canned or cooked)
- 4-5 leaves fresh basil torn
- 1 sweet vine-ripened tomato sliced
- extra virgin olive oil for drizzling
- salt to taste
Instructions
- Drain excess oil from the tuna and flake the tuna into a medium bowl with a fork.
- Add the drained cannellini beans to the bowl and gently fold to combine with the tuna.
- Scatter the torn basil leaves over the tuna and beans.
- Arrange the sliced tomato on top or alongside the tuna mixture.
- Drizzle extra virgin olive oil over the salad and season with salt to taste.
- Toss gently if desired and serve immediately.
Equipment
- Bowl
- Can opener
- Knife
- Cutting Board
- Spoon
Notes
- Use the ripest tomatoes you can find for best flavor.
- Buy good-quality tuna packed in olive oil when possible.
- Tear basil by hand to preserve its aroma.
- Drain canned beans well to avoid a watery salad.