Ingredients
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1 (15-ounce) can cannellini beans, drained and rinsed
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1 medium tomato, seeded and diced
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1/4 cup chopped kalamata olives
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1/4 cup finely chopped red onion
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1/4 cup finely chopped celery
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2 tablespoons extra virgin olive oil
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1 tablespoon capers
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1 tablespoon finely chopped parsley
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2 teaspoons red wine vinegar
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1/4 teaspoon garlic powder
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1/8 teaspoon dried oregano
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2 (5-ounce) cans yellowfin tuna packed in olive oil, drained
Directions
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Combine cannellini beans, tomato, olives, red onion, celery, olive oil, capers, parsley, red wine vinegar, salt, pepper, garlic powder, and oregano in a large bowl; stir until mixed together. Crumble tuna into bowl and toss to combine.
