A version of the Florentine cannelloni bean and tuna salad, this makes a good meal for a summer day.

Ingredients:
4 cups of salad greens, washed, dried and torn
1 7-ounce Callipo tuna in olive oil
1 15-ounce can cannelloni beans, drained
2 tablespoons scallions, thinly sliced
1 teaspoon Delicias capers, drained and chopped
1 cup cherry tomatoes, cut in half
3 tablespoons Piccolo Molino Dolce Verde
1 tablespoon Castello di Volpaia Aceto di Vino Blanco (white wine vinegar)
2 tablespoons flat leaf parsley, chopped
Salt, pepper to taste
2 hard-cooked eggs, peeled and quartered (optional)

Arrange salad greens on a decorative platter or in a bowl. Drain tuna, reserving the oil. In a medium bowl, break apart the chunks of tuna, and combine with cannelloni beans, scallions, tomatoes, and capers.

Make the vinaigrette by whisking the reserved tuna oil, olive oil, white wine vinegar, and parsley. Pour over tuna mixture and gently toss. Spoon over salad greens, sprinkle with salt and pepper, and decorate with egg quarters.