Cannellini and Tuna Salad

This salad is based upon a recipe by Lidia Bastianich of PBS fame. It can be used as a Bruschetta topping for an hors d’oeuvre or appetizer, or served over a bed of arugula or other greens for a great lunch or dinner.

• 1 jar Tuna Ventresca
• 2 cans Cannellini Beans
• 1/2 cup chopped Red Onion
• 1 tbsp White Balsamic Vinegar (or vinegar of your choice)
• 21 Seasoning Salute (or pepper and seasonings of your choice)

Drain and rinse beans. Add tuna with oil, vinegar, onion, and seasoning, breaking up tuna and slightly smashing a few beans, mixing well.

Serve cold or at room temperature.