Ingredients

2 (6-ounce) cans dark meat Tuna packed in oil 2 (15-ounce) cans cannellini beans drained and rinsed 1/3 cup small Caper nonpareil in brine, drained and rinsed 6 tablespoons red wine vinegar Sea Salt & freshly ground black pepper 1 medium Onion thinly sliced 1½ cups Cherry Tomatoes 2 cups fresh Rocket 6 fresh basil leaves

Description

In A Large Bowl, Add The Tuna, Reserving The Olive Oil In A Separate Small Bowl. Break Tuna Into Bite-size Pieces With A Large Fork. Add The Beans And Capers. Into The Bowl Of Olive Oil, Add The Red Wine Vinegar. You Should Have 1 Part Vinegar To 2 Parts

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