I got the original recipe off a pack of Bumblebee tuna but modified it . When I tasted it, I decided Kalamata olives would be the perfect addition.
Now, it's time to admit I threw the package away, so had to go online to find the recipe when I wanted to make the recipe again. I had it pulled up on my phone, but when I sat down to write the post, THE RECIPE WAS GONE FROM THE WEBSITE! Sooooo... I'm having to try to do this by memory. The main ingredients I'm not sure about are the amount of olive oil and vinegar. Sorry!
In a Speedbo month, I don't have many brain cells left. So I hope this turns out! Please adjust as needed.
Tuscan Bean and Tuna Salad
1 5-ounce pack tuna (This makes 2 servings. I've also used the single serve pack and cut everything else in half for myself for lunch)
1 can Cannellini beans (white kidney beans) drained and rinsed
1/2 can diced fire roasted tomatoes (or chopped fresh tomato)
Finely diced red or sweet onion (to taste. I think I used about 2 Tbsp)
1-2 Tbs extra virgin olive oil
1-2 Tbs red wine vinegar
6-8 Kalamata olives, chopped or sliced
Mix everything together and serve over salad greens. I LOVE this quick and easy salad!