White Bean + Tuna Tomato Basil Salad

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.

Serves four

Buon appetito! copyright 2011 Alisa Barry