Tuna and White Bean Salad 

 

Two 6-ounce cans tuna, drained 

15-ounce can cannellini beans, drained and rinsed

One 12-ounce jar roasted red peppers, drained and roughly chopped
2 tablespoons capers
Zest of 1 lemon, grated
Tomato, roughly chopped (optional)
Fresh lemon juice to taste
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
Toasted bread, such as pita, for serving

1.    Combine the tuna, beans, red peppers, capers, lemon zest, and tomato (if using).

2.    In a separate bowl, whisk together the lemon juice, oil, salt, and black pepper.

3.    Pour the vinaigrette over the tuna mixture and toss.