3 (6 oz.) cans oil-packed tuna
2 (15 oz.) cans white beans (cannellini, navy, kidney), drained
2 tomatoes, sliced into wedges
1 cucumber, quartered and diced
1 medium red onion, finely diced
1/4 cup red wine vinegar
Kosher salt and freshly ground pepper, to taste
Grated Parmesan cheese, garnish
Extra-virgin olive oil
Drain tuna into a small bowl, reserving oil and placing tuna in a separate, large bowl. Set oil aside.
Use a fork to break tuna up into smaller pieces.
Add beans to the tuna and toss together. Then add tomato wedges, diced cucumber and red onion. Mix well and season with salt and pepper.
Pour red wine vinegar into the bowl with the tuna oil. Use a fork or whisk to stir them together and add salt and pepper.
If you don’t have enough dressing or would like to have more, drizzle in extra-virgin olive oil while whisking continuously.
Pour dressing over salad and toss to coat.
Taste and adjust seasoning, if necessary, then add Parmesan as garnish.
Serve immediately or chill in the refrigerator.
Recipe Source: 12tomatoes