Tuscan-Style Tuna Salad
from http://labellasorella.com/

Insalata di Tonno e Fagioli is an Italian classic, some say it originated in Tuscany. This is quite possibly true since the standard recipe uses cannellini beans, widely consumed throughout Tuscany. 

This is such an easy dish to put together, and perfect as an appetizer, luncheon salad or quick dinner. Generally served in the summer months, when the thought of cooking can often seem unbearable, Insalata di Tonno e Fagioli can be enjoyed at any time of the year. Imported canned tuna, packed in olive oil is essential; the flavor just cannot be matched by albacore tuna packed in water. [use chunk light tuna]

Serve as a main dish salad on lettuce leaves, or as a sandwich in pita pocket bread. Try topping toasted crusty French or Italian baguette slices with the salad, similar to Bruschetta. Drizzle a little olive oil on the warm bread first. Mashing the beans before mixing with the other ingredients would help holding the ingredients on the bread.

2 - 5 ounce cans of imported Italian tuna packed in olive oil
2 - 14 ounce cans of white broad beans, sometimes referred to as Lupini beans
½ cup diced red pepper
⅓ cup diced red onion
1 cup diced celery, taken from the center of the stalk including the leaves
1 Tbs. capers, rinsed of salt or drained if brine
⅓ cup extra virgin olive oil
Juice of half a large lemon
¼ cup Italian parsley leaves, chipped
Salt
Freshly ground black pepper
3 cups of peppery wild arugula

Open the canned beans, place in a colander, and rinse well with running cold water; allow to completely drain. [I would not wash - this will remove some of the flavor]

Open the tuna and drain it of excess olive oil.

Add the pepper, onion, celery and half of the chopped parsley to the drained beans and gently combine; season with salt and freshly ground black pepper.

Arrange the arugula onto a serving platter. Spoon the bean mixture over the arugula. Using a fork, remove the tuna from the cans and place on top of the vegetable, try not to break up the tuna into small pieces. Scatter the remaining parsley and capers over the dish. Drizzle with the extra virgin olive oil followed by the fresh lemon juice.

Serves: 4 as a luncheon dish, 8 as a salad or appetizer