Description
A Mediterranean twist to tuna. White beans, olives, and tomatoes make this big on flavor and low on guilt.
Ingredients
- 6 ounces, weight Tuna, Preserved In Olive Oil
- 8 ounces, weight Small White Beans
- 2 Tablespoons Capers, Drained
- 2 Tablespoons Scallions, Green And White Parts Chopped
- ¼ cups Mixed Greek Olives, Pitted And Sliced
- ¼ cups Cucumber, Diced
- ¼ cups Tomato, Diced
- 1 teaspoon Fresh Oregano, Minced
- 2 Tablespoons Red Wine Vinegar
- 1 Lemon, Juiced
- ½ loaves Crusty Bread
- Olive Oil, For Brushing On Bread
- ½ cups Lettuce, Torn
- ¼ cups Feta Cheese, Crumbled
Preparation
Drain tuna and place in medium bowl. Shred with fork.
Drain white beans and add to bowl of tuna. Add capers, scallions, olives, cucumber, tomato, oregano, vinegar, and lemon juice to the bowl and toss until incorporated.
Slice bread and brush with olive oil. Either toast under broiler or grill. Top with lettuce and tuna mixture. Sprinkle with feta cheese. Enjoy!
