We love this salad, so many flavors going on.
TUSCAN TUNA AND WHITE BEAN SALAD WITH SUN-DRIED TOMATOES
3 teaspoons extra-virgin olive oil
Juice of 2 lemons
1 tablespoon red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley leaves
1 teaspoon chopped rosemary
1/4 cup sun-dried tomatoes
1 (15 1/2-ounce) can cannellini beans, rinsed and drained OR 1 3/4 cups dried beans, cooked until tender
2 (6-ounce) cans solid white tuna packed in water, drained
10 roasted garlic cloves, peeled
Sea salt and freshly ground black pepper to taste
4 balsamic roasted tomatoes (roast plum tomato halves, drizzled with olive oil, balsamic vinegar and a little fresh rosemary, cut side down, in a preheated 400-degree oven, 30 to 35 minutes until soft and shriveled)
Whisk olive oil, lemon juice, vinegar, parsley and rosemary together in a small bowl. Add sun-dried tomatoes and let them marinate 10 to 15 minutes in vinaigrette to soften. Place beans, tuna and garlic in a medium bowl. Add vinaigrette and sun-dried tomatoes, season with salt and pepper and toss gently to mix. Cover and refrigerate to marinate for at least 1 hour or overnight. Serve at room temperature with balsamic-roasted tomatoes on top. Makes 4 servings.