Ensalada italiana de atún con sabor a verano junto al mar

Ingredientes

• 2 cans (5 oz each) tuna packed in olive oil, lightly drained
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pitted Kalamata olives, roughly chopped
• 1/3 cup red onion, very thinly sliced
• 2 tablespoons capers, drained
• 2 garlic cloves, minced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon red wine vinegar
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 1/4 cup fresh flat-leaf parsley, roughly torn
• A few fresh basil leaves (optional)

Preparación

1. 1

   Open tuna cans and drain, leaving a small amount of olive oil in the tuna. Flake into a large bowl with a fork, keeping some texture — do not shred into paste.

2. 2

   Add drained cannellini beans to the bowl and fold gently to combine without breaking the beans.

3. 3

   Add cherry tomatoes, Kalamata olives, red onion, capers, and minced garlic to the bowl.

4. 4

   In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper. Pour over the salad.

5. 5

   Fold everything together slowly and gently. Taste and adjust lemon, salt, or olive oil as needed.

6. 6

   Scatter fresh parsley and basil leaves over the top.

7. 7

   Let sit for 10 minutes before serving if possible — the flavors settle and improve. Serve cold.