Tuscany Bean Tuna Antipasto

Tuscany Bean Tuna Antipasto

Ingredients:

1/4 cup extremely virgin olive oil
2 Tbsp fresh-squeezed lemon juice or white wine vinegar
Salt and freshly-ground pepper to taste
2 15-ounce cans cannellini beans, or other white beans of choice, rinsed and thoroughly drained
2 scallions, green and white parts, thinly sliced
3 Tbsp flat leafed parsley, finely chopped
1 7-ounce can tuna packed in extremely virgin olive oil, drained

Whisk together the oil, lemon juice, and the salt and pepper. Combine with the white beans, scallions and parsley, tossing up to combine well.

Break up the tuna into chunks and arrange on top of beans. Serve chilled or at room temperature.

Yield 4 to 6 servings.