BALSAMIC-CANNELLINI BEAN TUNA SALAD

This tuna salad is made with two kinds of tuna: albacore and chunk light. The combination is a lovely compromise since I’m not much for fishy fish and my guys are. Just right!

2-6 oz cans albacore tuna in water, drained

1-6 oz can chunk light tuna  in water, drained

1-15 oz can cannellini beans, drained and rinsed

1-1/2 cups quartered grape tomatoes

3 green onions, sliced thin

1/4 cup finely chopped celery

1/4 cup finely chopped pepperoncini

1 tbsp finely chopped fresh basil leaves

3 tbsp olive oil

2 tbsp balsamic vinegar

2 tbsp fresh-squeezed lemon juice

1 tsp granulated white sugar

1 tsp Dijon mustard

1/2 tsp sea salt

1/4 tsp black pepper

5 cups chopped romaine lettuce

Optional garnishes: 1 avocado, peeled, pitted, and sliced thin; whole pepperoncini

1) To large bowl add: both tunas, beans, tomatoes, green onions, celery, pepperoncini, and basil; gently mix to combine; set aside

2) In small bowl whisk: olive oil, vinegar, lemon juice, sugar, mustard, salt, and pepper; pour over tuna salad and gently mix to combine

3) Divide romaine lettuce between four plates and top with equal portions of tuna salad; garnish with avocado slices and pepperoncini, if you like; serve it up!

Servings: 4