Ingredients

• 1 jar cannellini beans, drained
• 1 jar Callipo Tuna, either packed in Olive Oil or in Water, drained
• 1 cup celery, chopped
• 1 cup small cherry tomatoes, cut in half
• 2 bunches arugula or head of Bibb lettuce
• 1/2 cup red onion, thinly sliced and soaked for a few minutes in ice water

Lemon-Garlic Dressing

• 1 small clove garlic, chopped fine
• 2 tablespoons lemon juice
• 2 tablespoons basil, chopped or snipped fine
• 1/2 teaspoon chili flakes (optional)
• 1/3 to 1/2 cup Le Amantine Amantino Extra Virgin Olive Oil
• Sea salt, pepper to taste

In a large bowl, shred the chunks of tuna, and then add beans, celery and cherry tomatoes. Toss lightly. Using a small whisk, mix the lemon juice, garlic, basil, and chili flakes, if using. Then slowly whisk in the oil. Add salt and pepper and whisk again. Pour over tuna and cannellini beans and toss lightly. Mound arugula or lettuce on 3 to 4 plates. Arrange tuna and cannellini mixture on top, and then garnish each salad with a few circles of red onion.