Tuna and Cannellini Bean Salad
2 x 185g cans tuna packed in oil
2 tins of drained and rinsed Delmaine Cannellini beans
1 red onion, sliced thin
1 tablespoon drained capers
2 bunches rocket (arugula) (roughly chopped if desired)
2 tablespoons Delmaine Extra Virgin Olive Oil
1 tablespoon Delmaine Red Wine Vinegar
3/4 teaspoon salt
1 teaspoon fresh-ground black pepper
Put the tuna with its oil, the beans, onion, capers, Rocket, olive oil, vinegar, salt, and pepper in a large bowl. Toss gently to combine.
If your tuna has less than one-and-a-half tablespoons of oil per can, add a little extra olive oil to make up the difference. As the oil is part of the dressing.