White Bean and Tuna Tomato Basil Salad
1-16 oz. can cannellini beans, rinsed and drained
12 oz. canned albacore tuna
1 pint sweet 100’s or grape tomatoes, cut in half
3 tablespoons basil leaves, sliced in thin strips
½ cup fennel, sliced in thin strips
¼ cup red onion, chopped
1 tablespoon chopped fresh garlic
juice of 1 lemon
1 tablespoon Bella Cucina Cabernet Vinegar
¼ cup Bella Cucina Sun-Dried Tomato Pesto
1 teaspoon freshly cracked black pepper
1 tablespoon kosher salt
4 tablespoons Bella Cucina Extra Virgin Olive Oil
In a large bowl, add cannellini beans, tuna, tomatoes, onion, fennel, red onion and garlic.
In a separate small bowl, whisk add lemon juice, vinegar, pesto, pepper and salt whisking until smooth. In a slow steady stream, drizzle in olive until whisking constantly until emulsified.
Pour the sun-dried tomato vinaigrette over the bean and tuna mixture. Toss gently until well-coated. Add the fresh basil and toss once more just until combined.
Serve as a salad over fresh arugula greens.
Buon appetito! copyright 2011 Alisa Barry