This was SO easy to make, as well as being a convenient, refreshing, and yummy source of protein. Abby and I noticed that this was also our first "seafood" dish that we've made. Neither of us are big seafood fans, but I do enjoy canned tuna! I ate this as leftovers two other times the week we made it, and it was still delicious.
Year of Yum Rating: 4 STARS
INGREDIENTS
2 6oz cans of tuna, drained (oil-packed recommended)
1 15oz can cannellini beans, drained and rinsed
1 12oz jar roasted red peppers, drained and roughly chopped
2 Tablespoons capers
zest 1 lemon, grated
1 tomato, sliced (optional)
Juice of 1 fresh lemon juice
1 Tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
toasted bread, for serving
DIRECTIONS
In a large bowl, combine the tuna, beans, red peppers, capers, and lemon zest. In a separate bowl, whisk together the lemon juice, oil, salt, and black pepper. Pour the vinaigrette over the tuna mixture and toss. Serve on the toasted bread, topped with a tomato slice.
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