
DRESSING:
1 teaspoon fresh oregano leaves, minced fine (or ½ teaspoon dried)
¼ teaspoon salt
Ground black pepper, to taste
1 Tablespoon freshly squeezed lemon juice
2 Tablespoons extra virgin olive oil
SALAD:
14 oz. can white beans (butter beans, cannellini or white navy beans),
drained and rinsed
6 oz. can solid white albacore tuna (packed in oil or water) drained
Mix dressing ingredients in a small bowl and whisk to blend well. In a small bowl, pour most the dressing over the beans (reserve about one Tablespoon for the tuna). Stir gently to coat. Arrange the beans on the bottom of a serving dish, leaving a small hole in the center. Carefully turn the tuna out into the center of beans and gently break into large chunks with a fork. Drizzle the remaining dressing over the tuna. Garnish with oregano sprigs and tomato wedges, if desired.
Serves 4 as an appetizer or 2 as a salad.