Italian Bean and Tuna Salad

Ingredients

• 4 (19 ounce) cans cannellini beans, rinsed, drained
• 3/4 teaspoon salt
• 3/4 teaspoon fresh ground pepper
• 4 scallions, thinly sliced on diagonal
• 3 stalks celery & leaves, halved lengthwise, sliced
• 1/4 cup shredded fresh basil
• 1/4 cup chopped fresh parsley
• 1 1/2 teaspoons chopped fresh thyme
• 3 tablespoons olive oil
• 4 large ripe plum tomatoes, halved, seeded
• 3-4 tablespoons fresh lemon juice
• 6-7 leaves romaine lettuce
• 2 (7 ounce) cans tuna in olive oil
• 1/2 lemon, cut into wedges
• 12 oil-cured black olives
• olive oil, and
• red wine vinegar (for serving)

Directions

1. 1

   Season beans in large mixing bowl with salt and pepper.

2. 2

   Add scallions, celery, herbs, and oil.

3. 3

   Dice 2 tomatoes and add to beans. Toss gently to combine. Add lemon juice to your liking. Taste and adjust seasonings.

4. 4

   Transfer bean salad to serving bowl or platter. Tuck lettuce leaves around edge.

5. 5

   Drain tuna, leaving just enough oil to moisten it, and place in large chunks on center of salad.

6. 6

   Cut remaining 2 tomatoes into wedges. Arrange tomatoes, lemon wedges, and olives around tuna.

7. 7

   Pass cruets of olive oil and red wine vinegar.