Italian Bean Salad with Tuna

Makes 4 to 6 servings

12-oz. can white albacore tuna, drained

2 15-oz. cans cannellini beans, drained and rinsed

1/3 c. capers, rinsed

3/4 c. olive oil

6 T. red wine vinegar

salt and pepper to taste

1-1/2 c. cherry tomatoes, halved

1 red onion, thinly sliced

Garnish: 1 T. fresh basil, chopped

Combine tuna, beans and capers in a large bowl; set aside. Whisk together oil and vinegar; add salt and pepper to taste. Pour dressing over tuna mixture; add tomatoes and onion and toss lightly. Sprinkle with basil; serve immediately.

Watch for old-fashioned clear glass canisters at tag sales and flea markets...perfect countertop storage for macaroni, pasta and dried beans.