For a dinner you can toss together in less than 20 minutes, nothing beats this summery tuna salad. It needs only a jug of wine and a loaf of bread to complete it. If you can also provide a summer breeze, a lovely view from a shaded porch and the scent of flowers in the air, so much the better. Sweet vine-ripened tomatoes and fresh basil are a must to properly complement the briny tuna and earthy beans.
Ingredients
- 1 can (6.5–7.5 ounces) oil-packed tuna (preferably imported from Italy), drained and flaked
- 4 scallions (white and tender green parts), chopped
- 3 garlic cloves, minced
- ½ cup chopped fresh basil
- 2 tablespoons capers, drained
- 3 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil
- 1 can (15 ounces) cannellini beans, rinsed and drained
- Salt and freshly ground black pepper
- 12 cups torn mixed salad greens
- 4 tomatoes, chopped
How to Make It
- Combine the tuna, scallions, garlic, basil, capers, vinegar, and oil in a large salad bowl. Toss to mix. Gently fold in the beans. Season to taste with salt and pepper. (The salad can be refrigerated for up to 4 hours at this point; bring to room temperature before serving.)
- Just before serving, add the greens and tomatoes to the tuna mixture, toss, and serve.