This week I wanted something different for lunch. As I was looking around for a creative tuna recipe, I stumbled upon this one for tuna caprese on the shiksa.com. It was really good!
- 1 can or jar (5-6 oz) good quality tuna packed in olive oil
- 1/4 cup
cannelini beans, drained (canned or cooked) I couldn’t find cannelini beans so I got canned organic garbanzo beans instead
- 4-5 leaves fresh basil, torn
- 1 sweet vine ripened tomato, sliced
Extra virgin olive oil
Total Time: 2 Minutes
Drain the excess oil off the tuna and flake it into a salad bowl. Scatter the beans, fresh basil and tomato over the top of the tuna. I ended up drizzling the salad with home made balsamic vinaigrette to top it off. It was amazing. I also added this exact thing on top of some lettuce with more dressing and voila, a salad!