Friday, April 13, 2012

Tuna and White Bean Salad


2 cans (6 ounces each) water-packed tuna, drained
1 can (15 ounces) great Northern or navy beans, drained and rinsed
2 garlic cloves, minced
4 plum tomatoes, diced (3 cups)
3 tablespoons extra-virgin olive oil
1/2 cup fresh lemon juice
2 tablespoons capers, rinsed
1 cup roughly chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
4 slices thick country bread, toasted or grilled


In a large bowl, combine tuna, beans, garlic, tomatoes, olive oil, lemon juice, capers, and parsley. Season with salt and pepper, and toss to combine. Serve on top of bread.

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